John Myers
Ingredients for 4 servings:
- 400 g beef goulash
- 2 tbsp rapeseed oil
- 1 bunch of soup vegetables
- 2 m.-large carrot(s)
- 2 m.-sized potatoes
- 1 clove(s) garlic
- 1 m.-sized onion(s)
- 1 jar beef stock
- 1 cube of beef broth
- 2 small bay leaves
- 1 chili pepper(s) or chili powder
- 5 carnations
- 5 allspice berries
- 1 pinch of nutmeg, freshly grated
- Parsley and lovage
- e.g. salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Peel and dice the vegetables, carrots, potatoes, and onion. Slice the garlic. Fry the beef in rapeseed oil in a pressure cooker over medium heat until lightly browned. Add the vegetables and cook for a few minutes. Deglaze everything with the beef stock. Add water and stock cubes until everything is covered by two fingers. Add the bay leaves, cloves, and allspice berries. If you like, you can also add a sliced chili pepper. This will make it a bit warmer. If you don’t like spicy food, you can simply season it with chili flakes at the table and omit the fresh chili. Cover and cook on level 2 for about 40 minutes, until the beef goulash almost falls apart. It may vary depending on the pot. If you added a chili pepper, remove it now; otherwise, you might get a spicy surprise! Season to taste with pepper, salt, and nutmeg. Add fresh, finely chopped parsley and, if available, finely chopped lovage.
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