Hungarian Shepherd Meat in Roman Pot

Coarsely dice the onion. Place in the casserole dish with the butter flakes. Place the quartered, skinned tomatoes, the seeded peppers cut into strips and the minced goulash meat on top. Sprinkle with a little salt and enough paprika.

Close the casserole. Cook the goulash in the closed pot for about 12 minutes at 22o degrees.

Serve with white bread, brown bread. Long-grain rice, potatoes, spaghetti Variations: add 250 g of sauerkraut and let it stew on the spot, or add potatoes on the spot.

Afterwards, however, pour on a mug of tap water.

Notes (*) : from: Recipe collection Brigitte Hofmann

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