Ingredients
- 600 g veal goulash
- 400 g waxy potatoes
- 1 carrot
- 1 small onion
- 100 g celery stalk
- 1 tbs flour
- 100 ml white wine
- 100 ml beef broth
- 250 g sieved tomatoes
- 2 twigs rosemary
- salt, pepper
Preparation
1. Remove the veal goulash from the fridge about 30 minutes before you intend to prepare it.
2. Peel the potatoes and cut into large cubes. Peel the carrot and onion, clean the celery and cut everything into fine cubes. Add the potatoes, carrot, onion and celery cubes to the pot and mix. Dab the veal goulash dry with kitchen paper.
3. Heat the pot on highest level up to the roasting window, add the meat and dust with flour. Stir everything together, add the white wine, broth, sieved tomatoes and rosemary and mix well again. Place the Secuquick softline on pot and close it.
4. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 15 minutes in the soft area.
5. At the end of the cooking time, place the pot in the inverted lid and allow it to depressurize by itself.
6. Remove Secuquick, remove rosemary sprigs, season with salt and pepper and serve.
Tip
- Drizzle with a little olive oil to taste.
This recipe has been tested and approved by AMC.
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