Goulash with Minced Meat

Majid Al-SayedKüchenchef

Zutaten

• 0.5 kg of filo pastry (baklava dough)
  0.5 kilogram
• 0.25 kg of minced meat
  0.3 kilogram
• 1 cup of liquid milk
  1 cup
• 2 eggs
  2 egg
• 2 onions, diced
  2 piece
• Salt and black pepper
  0
• Ghee
  0
• 1 green bell pepper, diced
  1 piece
• 2 tablespoons of yellow cheese, Romano and grated
  2 tablespoon

Schritte

1. 1

   In a frying pan, sauté the onions in a little ghee, then add the meat and spices, stirring the mixture to obtain the filling, and let it cook until the meat is done.

   Benötigte Werkzeuge:

   Bratpfanne

   10 Min
2. 2

   Grease a baking tray with ghee, then layer half of the goulash or filo pastry sheets, greasing every two sheets with ghee.

   Benötigte Werkzeuge:

   Tablett

   5 Min
3. 3

   Pour the meat and onion filling into the tray and spread it over the first layer of goulash.

   5 Min
4. 4

   Place the diced pepper and grated cheese on top of the filling, then layer the remaining goulash, greasing every two sheets with ghee as well.

   5 Min
5. 5

   Brush the top with ghee and cut the goulash into squares or in the shape of sambousek.

   5 Min
6. 6

   Beat the eggs and add the milk and a pinch of salt and black pepper, then pour it over the goulash in the tray.

   5 Min
7. 7

   Place the tray in the oven until it browns and the top becomes golden, then cut it again and serve.

   Benötigte Werkzeuge:

   Ofen

   10 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Gheepro 100g

Energie900 kcal

Gesamtfett100 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags