Oma Rosa's Gulasch

Name: Oma Rosa's Gulasch
Cook time: 50 min
Total time: 50 min
Yield: 6-8
Cuisine: European
Ingredients: 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

Easy

3hrs

6-8

Oma Rosa's Gulasch

Rated 3.6 stars by 76 users

Cuisine

European

Servings

6-8

Cook Time

50 minutes

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.

Ingredients

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

Directions

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.

To serve

Serve with Silesian Potato Dumplings, Sauerkraut and sour cream.

Recipe Note

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.

See our Silesian Potato Dumplings recipe to complete this dish.

Comments

Love your products and your store

Made with half pork half beef. I prefer an all beef gulasch. Had a bit less than the required amount so I used only 500mL of stock, but still found it rather liquidy even after thickening.

Was delicious nonetheless. Served with spaetzle.