Our great grandmother Rosa taught us how to make this traditional Hungarian gulyás. It was on heavy rotation in the little apartment she shared with our grandmother and filled bellies in the depths of winter.
¼ cup olive oil
5 medium brown onions, sliced
4 tbsp Gewürzhaus Oma Rosa’s Gulasch
1.5kg pork scotch roast, free-range and largely diced
700ml-1L 24 Hour Chicken Bone Broth or water
2-4 tsp cornflour
Sour cream, to serve
Set a large pressure cooker to medium heat, add the oil and sweat the onions until golden.
Add Oma Rosa’s Gulasch and mix.
Add the meat and cook on MED-HI heat, stirring occasionally to ensure all sides of the pork are sealed.
Add enough stock to almost cover the meat. Close the lid of the pressure cooker.
Once pressure is reached, cook for 25 minutes.
In a small bowl, mix the cornflour with just enough water until smooth. Whisk into the hot gulasch until it has thickened to your liking.
Serve with Silesian Potato Dumplings, Sauerkraut and sour cream.
The gulasch can also be cooked in a large casserole dish in the oven or on the cooktop for approximately 2.5 hours. Using this method will increase the overall cooking time up to 3 hours.
You can substitute the pork for beef, though an equal combination of both is also delicious.