Name: Hungarian Goulash | Philips Chef Recipes
Prep time: 15 min
Cook time: 115 min
Yield: 5 persons
Ingredients: 40 millilitre of olive oil; 800 grams of onions; 20 grams of garlic; 1 kilograms of goulash meat (beef or lamb); 40 millilitre of stock; 40 grams of allspice; 50 grams of tomato paste; 100 millilitre of white wine; 800 milllitre of water; 2 tablespoons marjoram; 1 teaspoons ground caraway; 2 bay leaves; Salt and pepper to taste; 30 grams of flour; 100 grams of sour cream

My take on this versatile Hungarian classic.

Porcijas 5 persons, Pagatavošanas laiks : 15 minutes, Gatavošanas laiks 115 minutes

Milti

Gaļa

Sastāvdaļas

40 millilitre of olive oil
800 grams of onions
20 grams of garlic
1 kilograms of goulash meat (beef or lamb)
40 millilitre of stock
40 grams of allspice
50 grams of tomato paste
100 millilitre of white wine

800 milllitre of water
2 tablespoons marjoram
1 teaspoons ground caraway
2 bay leaves
Salt and pepper to taste
30 grams of flour
100 grams of sour cream

Pagatavošana

Preheat the HomeCooker for 3 minutes at 175°C.
Add the olive oil, finely chopped onions and garlic and fry for 10 minutes at 175°C.
Add the meat (cut into 3cm cubes) and set the timer to 10minutes at 175°C.
Add the tomato paste and set the timer to 3 minutes at 175°C.
Add all other ingredients, set the timer to 90 minutes at 110°C and cover with the lid.
Once the goulash is done, dissolve sour cream and a little of the goulash sauce in a cup. Add it to your goulash to give it a lovely creamy consistency.
Padoms: I like to serve up this hearty goulash with spaetzle on the side. For extra freshness, why not add an extra dollop of sour cream when you’re serving up.

Hungarian Goulash | Philips Chef Recipes

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