Ingredients
- 1 kg beef goulash
- 2 onions
- 3 stalks parsley
- 3 twigs thyme
- 2 bay leaves
- 1 clove of garlic
- 330 ml Belgian beer
- salt, pepper
- 2 tbs sirop de liège (a jamlike Belgian fruit reduction, or else pear/apple butter)
- 2 tbs grainy mustard
- 50 g dark bread
- 1 tbs vinegar
Preparation
1. Remove the beef goulash pieces from the refrigerator about 30 minutes before you intend to prepare them.
2. Peel and mince the onions. Tie together the herbs, bay leaves and clove with the help of kitchen twine (making a “bouquet garni”).
3. Heat the pot on highest level up to the roasting window, switch to medium level, and roast the meat in two batches. Put onions and all the meat in the pot, deglaze with beer, season with salt and pepper and add the syrup.
4. Spread the mustard on the bread and place it, mustard side down, onto the meat. Cover with the Secuquick softline and close the lid.
5. Heat the pot on highest level up to the turbo window, switch to a low level, and cook for about 12 minutes in the turbo area.
6. After cooking is finished, place the pot in an inverted lid and allow it to depressurize by itself. Remove the Secuquick and cook the sauce, uncovered, until it reduces down to the desired level of viscosity. Season to taste with vinegar, salt and pepper.
This recipe has been tested and approved by AMC.
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