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    Hungarian Goulash

    My take on this versatile Hungarian classic.

    Servings 5 persons, Preparation time 15 minutes, Cooking time: 115 minutes

    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

    Directions

    • 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.
    • Chef’s tip: 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