HUNGARIAN GOULASH UNDER PRESSURE

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Hungarian Goulash under Pressure image

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

Provided by TishT

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

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
1/2 cup dry white wine
3 tablespoons tomato paste
4 teaspoons Hungarian paprika
salt and pepper
1 cup sour cream
1 1/2 teaspoons caraway seeds

Steps:

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

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