Ingredients
- 100 g cellery stalks
- 400 g beet
- 350 g red onions
- 800 g pork intended to be used in goulash
- salt, pepper
- 2 bay leaves
- 2 ts mustard seeds
- 1 tbs tomato paste
- 150 ml water
- 2 tbs balsamic vinegar
Preparation
1. Peel and dice the celery and beet into approx. 1.5 cm cubes. Peel and mince the onions.
2. Heat the pot on highest level up to the roasting window, switch to a low level and roast the goulash, working in batches, then add the tomato paste with the final batch and briefly brown it as well.
3. Add the onions, beet, celery, bay leaf and mustard seeds. Season with salt and pepper and deglaze with water.
4. 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 in the turbo area for approx. 20 minutes.
5. Depressurize the pot and remove the Secuquick. Season to taste with salt, pepper and balsamic vinegar.
Tip
- Wear gloves when handling the beet, as it tends to leave lasting stains that are difficult to scrub off.
This recipe has been tested and approved by AMC.
Reviews