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Goulash

  • Oil 50 ml
  • Onions, diced 300 g
  • Diced Steak or Beef 1.3 kg
  • Mushrooms, quartered 500 g
  • Water 1.5 l
  • CONTINENTAL Professional Rich Brown Gravy 2 kg 150 g
  • Sour cream 100 g
  • Ground Paprika 15 g
  1. Goulash

    • Heat the oil in a large pot and lightly cook the onions. Add the beef and cook until browned.
    • Add the mushrooms, KNORR Paprika Puree and water.
    • Simmer for 1.5 hours or until the meat becomes tender.
    • Make a slurry with CONTINENTAL Professional Rich Brown Gravy and water. Stir well into the braised beef so it thickens.
  2. Serving Suggestion

    • Serve with steamed broccoli and mash.