Half-and-half Goulash, Like with Nuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef for oulash
- 500 g pork for oulash
- 1 kg onion (s), diced
- 1 cube meat stock
- 1 cup water
- 2 teaspoons paprika powder, noble sweet
- Paprika powder, hot as rose
- salt and pepper
- oil
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized pieces and remove fat and tendons. Heat the oil in a pressure cooker and sear the meat in portions. Then add the onions and fry until translucent. Add the water, stock cube and spices and close the pot.
- Depending on the model, from the appearance of the corresponding ring - in my pot it is the second - cook for 25 minutes. At the end of the cooking time, remove the pot from the stove and carefully allow it to evaporate; it is not necessary to quench meat under cold water.
- If desired, thicken with a little cornstarch, but the onions make the sauce nice and creamy. That is why the ratio of meat to onions should always be 1 to 1.
- In the meantime, prepare pasta or dumplings and a salad.
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