German Goulash and Sauerkraut Bake with a Potatoe Gratin Crust

Dinner Party Time! I cooked this Goulash and Sauerkraut bake for a reunion with university friends. I had not seen them for a long time and there is nothing better than to catch up with friends over some good food and a "few" bottles of wine 🙂

I love having people over for dinner; however I hate them seeing how messy my kitchen gets once I start cooking. I live in one of those modern London flats with a combined living room and kitchen. Although it is great because when my husband watches football, I can cook and it is almost like we are still spending time together! However, when guests arrive it a little tricky because you cannot really escape the dirty dishes.

This is a great one pot recipe that can be prepared way in advance. Also it is a very filling meal, so you do not have to worry about your guests getting hungry. I served  this Goulash bake with some rocket and tomato salad.

German Goulash and Sauerkraut Bake with a Potatoe Gratin Crust

Marita Sinden

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Prep Time 30 mins

Cook Time 2 hrs 30 mins

Total Time 3 hrs

Cuisine German

Servings 6

Ingredients

  

• 1 kg beef cut into cubes
• 2 onions peeled and cubed
• 2 table spoons butter
• salt and pepper to season
• 2 table spoons tomato paste
• 2-3 table spoons flour
• 2 table spoons sweet paprika spice
• 1 liter vegetable stock
• 1 tin of sauerkraut 800gr
• 1 kg potatoes peeled
• 200 g single cream
• 2 table spoons butter

Instructions

 

• Heat 2 table spoons of butter in a large non-stick casserole dish. On a high heat fry the meat until browned. Season with salt and pepper. Now reduce the heat and add the onions and fry for another 3 minutes.
• Add the tomato paste to the meat, flour and paprika let them sweat for 1 minute.
• De-glaze with the vegetable stock and leave to simmer for about 45 minutes.
• In the meantime drain the Sauerkraut
• Peal the potatoes, and cut into thin slices.
• Preheat the oven to about 200°C.
• Once the goulash has been cooking for 45 minutes add the sauerkraut and mix well. layer half the potato slices on top of the dish, slightly overlapping the slices. On each layer cover with a little of the cream and spice with salt and pepper.
• Place back into the oven and bake for another hour with the lid on.
• Remove the lid. Make sure that the top of the potatoes are not covered in liquid. If necessary remove some of the liquid so the liquid does not start 2 cm below the potatoes.
• Add some butter flakes on top of the potatoes and bake for another 45-60 min in the oven without the lid on.
• If the potatoes begin brown too much just place the lid back on.