200°C · 30 minAllergens
Lactose
Selderij
Ei
Sulfiet
MosterdHungarian Goulash
This is goulash as it should be! The authentic (Balkan) flavour comes from the use of caraway seeds, marjoram, and sweet Hungarian paprika. Served with a fluffy potato purée and a fresh salad.
Hungarian Goulash
Beef chuck (better life 2 stars), red and yellow bell pepper, cucumber, radish, white onion, iceberg lettuce, parsnip, beetroot, carrot, celery, garlic, potato, fresh chives, marjoram, parsley, caraway seeds, crème fraîche, milk, Dijon mustard, tomato purée, homemade veal stock (contains celery), rapeseed oil, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), pepper and salt, sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the goulash with the purée both loosely covered for 4-6 minutes (1 person) to 6-8 minutes (2 or more persons). Serve with the salad and dressing.
Oven — 200°C, 30 minMarleen's choice
Preheat the goulash with the purée both covered with an oven-safe plate or aluminium foil for 15 minutes (1 person) to 20-30 minutes (2 or more persons). Serve with the salad and dressing. My apologies for the plastic containers with the salad, I am short on bowls.