Hungarian Goulash

Serves: 4-6

Ingredients:

1 ounce (30 g) butter
2 pound (1 kg) veal, cubed
2 tablespoons cornflour
2 tablespoons paprika
4 onions, diced
1 clove garlic, crushed
1/2 cup chicken stock
1 large potato, cut into big cubes
1 carrot, sliced into thick rings
2 green peppers, chopped
2 tomatoes, chopped
1 tablespoon tomato paste
6 1/2 ounces (200 g) button mushrooms, trimmed and washed
Salt and pepper

Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Coat meat in cornflour and paprika.
3. Add onions and garlic to butter. Cook for 4-5 minutes on HIGH.
4. Add meat and stock. Cook covered for 15-20 minutes on MEDIUM, stirring 2-3 times during during.
5. Add potato, peppers, tomatoes, carrots, tomato paste, salt and pepper. Mix well. Cook covered for a further 20-25 minutes on MEDIUM. Add whole mushrooms 5 minutes before end.

Convection Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Coat meat in cornflour and paprika.
3. Add meat, onion, garlic, stock, potatoes, carrots and tomato paste to butter. Mix well. Cook for 1 1/2 hours on SLOW COOK, stirring 2-3 times during cooking.
4. Add peppers and tomatoes after 1 hour.
5. Add whole mushrooms 5 minutes before end.
6. Season to taste.