Add the olive oil, finely chopped onions and garlic and fry for 10 minutes at 175°C.
Add the meat (cut into 3cm cubes) and set the timer to 10minutes at 175°C.
Add the tomato paste and set the timer to 3 minutes at 175°C.
Add all other ingredients, set the timer to 90 minutes at 110°C and cover with the lid.
Once the goulash is done, dissolve sour cream and a little of the goulash sauce in a cup. Add it to your goulash to give it a lovely creamy consistency.
Näpunäide: I like to serve up this hearty goulash with spaetzle on the side. For extra freshness, why not add an extra dollop of sour cream when you’re serving up.
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