Ingredients
- 1 kg pork goulash
- 3 onions
- 2 cloves of garlic
- salt, pepper
- 3 tbs sweet paprika powder
- 150 ml dry red wine
- 500 g raw sauerkraut
- 75 g crème fraîche
- 75 g soft goat cheese
- 2 tbs ajvar (spicy red pepper spread)
Preparation
1. Remove the pork goulash from the refrigerator about 30 minutes before you intend to prepare it.
2. Peel and mince the onions and garlic.
3. Pat the goulash meat dry with a paper towel. Heat the pot at highest level up to the roasting window, switch to a low level and roast the goulash, working in batches.
4. When roasting the last batch, add the onions and garlic as well. Season with salt and pepper, add paprika powder and briefly cook everything together. Deglaze with red wine and add the sauerkraut.
5. Cover with the Secuquick softline and close the lid. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 20 minutes in the turbo area.
6. Meanwhile, stir together the crème fraîche and soft goat cheese. Season with salt and pepper. At the end of cooking time, depressurize the pot and remove the Secuquick.
7. Stir in the ajvar and season to taste. Serve goulash with a dollop of the creamy cheese mixture.
This recipe has been tested and approved by AMC.
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