Beef goulash with potatoes and cabbage in a multicooker

Ingredients

• 500 g beef chuck cut into cubes
• 3 tablespoons olive oil
• 4 garlic cloves
• 1 medium onion (150 g)
• 1 medium carrot (100 g)
• 1 medium green bell pepper (150 g)
• 2 celery stalks (80 g)
• 1 teaspoon iodized salt
• 1 teaspoon sweet paprika
• 1/2 teaspoon freshly ground pepper
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon caraway seeds
• 6 red potatoes from Covasna
• 500 g white cabbage
• 2 medium tomatoes (240 g)

Preparation

1. Pat the meat dry with paper towels. Add 3 tablespoons of olive oil, the beef and the minced garlic to the multicooker pot. Press MENU, select FRY and set COOKING TIME to 10 minutes, then press START. Stir from time to time, until the meat starts to brown. 2. Peel and chop the onion, carrot and green bell pepper. Slice the celery stalks and add all the vegetables to the pot. Add the salt, sweet paprika, pepper, bay leaves, thyme and caraway seeds, then stir. Select STEW for 60 minutes and press START; the meat should be tender. 3. Peel the potatoes and cut them into quarters. Finely shred the cabbage and chop the tomatoes. Add them to the pot, stir and cook for another 30 minutes on STEW, until the potatoes are soft. 4. When the program ends, the multicooker automatically switches to KEEP WARM. Unplug the appliance.