This is just yummi! The dish itself is relatively fast to make, but it takes a long, long time in the oven. When you taste the result, you will agree it is so worth the wait!
- 450 gr frozen peas
- 500 gr onions, in thin slices
- 500 gr mushrooms, halved if they are big
- 4-5 tbsp oil
- 2 kg chuck steak, diced
- cayenne pepper
- 1 tbsp flour
- 2 cubes of vegetable bullion
- 250 gr creme fraiche
- 250 sweet chili sauce
Preheat the oven to 170 degrees Celcius.
Let the peas thaw. Fry the meat in small portions, season with salt and cayennepepper, and put it in a large cast-iron pan. In the same frying pan, saute onion and mushrooms, and also here season with salt and cayenne pepper. Sprinkle with the flour, fry further until browned, and put it over in the iron pan together with the meat.
In the iron pan, pour over 1.5 to 2 l of water, creme fraiche and chilisauce, and bring it all to the boil. Stir in the peas.
Let the goulash simmer in the pan, or put the pan in the oven, and let it cook for 2-3 hours.
If the sauce is too thing, use some maizene to thicken it.
Garnish with parsley.