Goulash and potato stew
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Goulash and potato stew

Category Meat, poultry & game

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  • 55 minutes
  1. 600 g veal goulash
  2. 400 g firm potatoes
  3. 1 carrot
  4. 1 small onion
  5. 100 g celery stalk
  6. 100 ml white wine
  7. 100 ml meat stock
  8. 250 g pureed tomatoes
  9. 2 twigs rosemary
  10. 1 tbs flour
  11. salt, pepper

1. Remove the veal goulash from the refrigerator about 30 minutes before you intend to prepare it.

2. Peel and cut the potatoes into large cubes. Peel the carrot and onion, clean celeriac, then dice everything. Add diced potatoes, carrot, onion and celeriac to the pot and mix. Pat the veal goulash pieces dry with a paper towel.

3. Heat the pot on highest level up to the roasting window, add the meat and stir. Add white wine, stock, tomato paste, rosemary and flour. Cover with the Secuquick softline and close the lid.

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 turbo area.

5. After cooking is finished, place the pot in an inverted lid and allow it to depressurize by itself.

6. Remove Secuquick, remove rosemary sprigs, season with salt and pepper and serve.


  • Drizzle with additional olive oil as desired.

This recipe has been tested and approved by AMC.

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