22
Hungarian Goulash
INGREDIENTS
❑
2 onions quartered
❑
5 oz ham diced
❑
3 Tbsp oil
❑
2 lbs beef stew meat, diced
❑
2 cloves garlic, crushed
❑
61/2 cups of water divided
❑
3 tsp beef bouillon powder
❑
3 tsp vegetable bouillon powder
❑
2 Tbsp ground paprika
❑
2 large bay leaves
❑
2 Tbsp tomato paste
❑
4 Tbsp our
DIRECTIONS
1. Place oil in the cooking pot and place the pot inside the cooker.
2. Press the Sauté button and press ON/OFF/START. Heat the cooking pot until the oil shimmers.
3. Place the onion and ham in the cooking pot and sauté until the onion is translucent, stirring
occasionally
4. Remove the onion and ham from the cooking pot.
5. In small portions add the beef to the cooking pot and brown.
6. When all of the beef has been browned, return the beef, onion and ham to the cooking pot.
7. Add 51/2 cups of water, bouillon powders, ground paprika, bay leaves and tomato paste. Stir to
combine.
8. Close the cover and press the Chili button. Press ON/OFF/START.
9. Dissolve our in 1 cup of water. When there is ve minutes left in the cook time, open the lid
and stir the mixture slowly into the goulash to thicken.
10. Close the lid and allow to cook for ve more minutes. Serve over boiled or mashed potatoes.
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