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Goulash met frisse augurkjes
Een traditionele goulash, die verrassend smaakt door de kummel
en augurkjes!
Ingrediënten
4 eetlepels olijfolie
3 uien, grof gesnipperd
1 blikje tomatenpuree (70 gram)
2 tenen knoflook, grof gehakt
2 eetlepels paprikapoeder
1 theelepel kummel of karwijzaadjes
600 g runderlappen van de schouder,
in stukken van 4 cm
50 ml augurkennat
zeezout en versgemalen zwarte peper
300 g aardappels, in blokjes
2 rode paprika’s. grof gesnipperd
100 g cocktailaugurken
3 eetlepels crème fraîche
Bereiding
Breng 1 liter water aan de kook. Verhit in de snelkookpan de olie en
fruit de uien goudbruin. Roer de tomatenpuree en knoflook erbij en
strooi het paprikapoeder en kummel of karwijzaad erover en roerbak
2 minuten op laag vuur. Voeg het vlees en het augurkennat toe,
schenk het kokende water erbij en schep alles om. Maal er wat zout
en peper over en sluit de snelkookpan. Breng de pan onder druk-
stand 2 en stoof het vlees gaar in 25 minuten. Breng de pan volgens
de instructies van de druk af en open de pan. Schep de aardappels,
paprika’s en cocktailaugurken bij het vlees. Sluit de pan opnieuw,
breng hem weer onder druk en kook het gerecht nog 10 minuten
onder druk, zodat de aardappelen gaar zijn. Breng de pan weer vol-
gens de instructies van de druk af en open de pan. Roer de crème
fraîche door de goulash en breng op smaak met zout en peper.
Tip
Lekker met grof boerenbrood.
23


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