Operation Manual

Ingredients

800g beef llet, diced

500g potato, chopped

200g onion, diced

1 garlic clove, crushed

100g tomato paste

150ml water

70ml olive oil

1 tbsp. paprika

2 bay leaves

1 red pepper, de-seeded and

thinly sliced

1 green pepper, de-seeded and

thinly sliced

150ml soured cream

2 tbsp. at leaf parsley,

chopped

salt and pepper to season

Method

1. Place the meat and onions into the cooking pot, and pour in the

water and oil. Add the tomato paste, peppers, bay leaves, salt,

pepper, paprika and garlic.

2. Stir well. Place the steamer into the cooking pot and put the

potatoes on to it. Sprinkle the potatoes with salt.

3. Close the lid and close the steam release valve.

4. Select the stew function, and food type meat for 30 minutes.

5. Press start.

6. When the cooking function ends, released the steam.

7. Mix the steamed potatoes in with the goulash and stir in soured

cream.

8. Serve sprinkled with parsley.

Goulash