Peel onions and cut them into rings. Cut bacon and mead ends into thick slices. Layer everything with goulash and tomatoes together with the juice in a large roasting pan. Crush the tomatoes a little.
Mix sour cream, cream and ketchup. Season with salt, pepper and thyme. Pour sauce over the meat and braise covered in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 2 hours.
Braise the gourmet pot in the last 30 minutes until open. Garnish with thyme. Serve with baguette or farmhouse bread, a fresh salad and cool beer.