Beef and Mushroom Casserole in Roman Pot

Prepare the mushrooms, cut them into small slices and put them into the Roman pot. Sprinkle with finely chopped onion, season with salt, season with pepper.

Cut the goulash into very small slices and put them on top. Now add the cauliflower florets. Sprinkle with salt and pepper or mix salt and pepper with tap water and pour over it. Cover with butter flakes, close Roman pot and sauté for 9o min. at 22o degrees Serve: Long grain rice, boiled potatoes

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