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The Philips Chef

Hungarian Goulash

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