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Goulash with fresh cocktail
gherkins
A traditional goulash, with a surprising flavour from the cumin and
cocktail gherkins!
Ingredients :
4 tablespoons of olive oil
3 onions, coarsely sliced
1 tin of tomato puree (70 grams)
2 garlic cloves, coarsely chopped
2 tablespoons of paprika powder
1 teaspoon of cumin or caraway seeds
600 g of shoulder steaks, cut into 4-cm pieces
50 ml of gherkin liquid
sea salt and freshly ground black pepper
300 g of potatoes, cubed
2 red sweet peppers, coarsely sliced
100 g of cocktail gherkins
3 tablespoons of crème fraîche
Preparation
Bring 1 litre of water to the boil. In the pressure cooker, heat the oil
and fry the onions until golden brown. Stir in the tomato puree and garlic
and sprinkle the paprika powder and cumin or caraway seed over the top
and stir fry for 2 minutes on a low heat. Add the meat and the gherkin
liquid, pour in the boiling water and stir everything together.
Grind some salt and pepper into the mixture and close the pressure
cooker. Turn the pan to pressure setting 2 and simmer the meat for 25
minutes until cooked. Following the instructions, depressurise and open
the pan. Add the potatoes, sweet peppers and cocktail gherkins to the
meat. Close the pan again, bring it up to pressure and cook the dish
for another 10 minutes under pressure, until the potatoes are cooked.
Following the instructions, depressurise and open the pan. Stir the crème
fraîche through the goulash and season to taste with salt and pepper.
Tip
Delicious with wholemeal farmhouse bread.
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