Classic Goulash for Remoska Tria

  • Difficulty level : Easy
  • Type : Breakfast
  • Cuisine : French

Paying tribute to Remoska’s Czech heritage, this is a fantastic spicy beef casserole, made in the Remoska® Tria Electric Cooker using its clever SoftPressure lid – so it’ll be ready so much faster than a typical slow-cooked version. 

Ingredients

  • 1 tbsp vegetable oil 
  • 1kg lean braising steak cut into chunks
  • 2 large onions thinly sliced
  • 2 garlic cloves crushed
  • 2 red peppers deseeded and sliced
  • 200g mushrooms sliced
  • 2 tbsp paprika 
  • generous pinch of chilli powder 
  • 400g can of chopped tomatoes 
  • 2 tbsp tomato purée 
  • 2 tbsp fresh parsley chopped
  • 2 beef stock cubes dissolved in 400ml hot water
  • to taste salt and pepper 
  • 2 tbsp cornflour  blended with 3 tbsp cold water
  • 100g fresh soured cream or thick Greek-style yoghurt to serve

Method

  1. Place the pan of the Remoska on the hob and heat the vegetable oil on a high heat. Add the braising steak a few chunks at a time, cooking for 4-5 minutes until browned.
  2. Reduce the heat and add the onions, garlic, peppers, carrots and mushrooms, stirring to combine. Stir in the paprika, chilli powder, tomatoes, tomato purée, parsley and stock. Season with salt and pepper.
  3. Fit the SoftPressure lid into position, following the instructions in the manual. Turn the heat to high, until there is a steady flow of steam coming from the pressure valve. Immediately turn the heat to low and cook for 1 hour.
  4. Using an oven glove, remove the SoftPressure lid following the instructions. Stir the blended cornflour into the goulash and cook over a medium heat for 2-3 minutes to thicken.
  5. Serve the goulash topped with soured fresh cream or Greek-style yoghurt and extra chopped parsley. 
  6. Tip: Potatoes go so well with goulash – take your pick from mashed, boiled or baked.

By | 5 March 2020