Hongaarse herdersgoulash

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200 gr uien
200 gr tomaten
200 gr paprika
500 gr runder- en varkenspoelet
2 eetlepels boter
paprikapoeder
zout

Snijd de uien in grove stukken en verdeel deze met enkele klontjes boter
over de bodem van de natgemaakte Römertopf.
Leg de ontvelde, in vieren gesneden tomaten, de in reepjes gesneden
paprika en het poelet hierop.
Bestrooi het geheel met zout en ruim met paprikapoeder, leg het deksel op
de schotel, plaats hem in een koude oven, stel de oven in op 220°C en
stoof de goulash in ± 2 uur gaar en mals.
Dien deze schotel op met wit- of bruinbrood, gekookte aardappelen, rijst
of macaroni.
Smoor eventueel de aardappelen in de schotel mee. Voeg in dat geval een
kopje water toe.

Variatie:
Laat 250 gr zuurkool mee smoren.