Hungarian Goulash under Pressure

Tish's Note:

This is a roubust and well flavored goulash. Serve it in soup bowls with plenty of French bread for soaking up the gravy.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 ounces salt pork
• 1 tablespoon unsalted butter
• 2 lbs beef , rmp cut into 1 1/2 inch cubes
• 2 large onions , about 1 lb
• 6 small red potatoes
• 2 medium green bell peppers
• ½ cup dry white wine
• 3 tablespoons tomato paste
• 4 teaspoons Hungarian paprika
• salt and pepper
• 1 cup sour cream
• 1 ½ teaspoons caraway seeds

Directions:

1. Dice the salt pork.
2. Melt the butter in the pressure cooker.
3. Add the salt pork and cook until brown and crisp.
4. Add the beef and brown lightly on all sides.
5. Meanwhile, peel the onions and cut them into wedges.
6. Peel the potoes and cut in half.
7. Cut the green peppers into 1" squares.
8. Add the onions, potatoes, and green peppers to the pan.
9. Stir together the wine, tomato paste, paprika and salt and pepper to taste and add to the pressure cooker.
10. Cover pressure cooker and bring up to full pressure.
11. Reduce heat to stabilize pressure and cook for 12 minutes.
12. Release pressure.
13. Stir in the sour cream and caraway.
14. Serve hot topped with additional sour cream, if desired.
15. This goulash can be made in advance and refrigerated or frozen.

Reviews

[Cynna]

This was really amazing! I ended up using shallot in place of onion and red wine instead of white and just left out the potatoes completely and threw in button mushrooms instead. The sauce was delicious and everything was tender and melt-in-your-mouth fantastic. I'll be turning to this recipe often in my new pressure cooker. Highly recommend!! Thanks so much for sharing!

[Mustang Sally 54269]

Easy, quick & tasty recipe. I agree with Littleturtle on the salt/pepper portions. My potatoes got abit over-done so next time I'll only cook for 8 mins. I used white wine & next time will try red wine. Thanks for sharing.

[littleturtle]

I subbed russet potatoes for the red. I used 1 tsp salt and 1/2 tsp pepper and I think it could have used a bit more of both; we all ended up adding more salt and pepper at the table. Delicious though.The caraway seeds really add a great flavor. Thanks for sharing.