Goulash in a pressure cooker

Ingredients for 4 servings:

• 1 kg goulash, mixed (pork and beef)
• 4 m.-sized onion(s)
• 3 bell peppers, red, yellow and green
• 1 small can of tomato paste
• 1 liter meat broth
• 75 ml red wine
• salt and pepper
• Spice mix for goulash (Hungarian)
• possibly sauce thickener, dark

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

(also works in a normal pot)

Sear the meat in a pressure cooker. Dice the onions and add them to the meat. Dice the bell peppers and braise briefly. Stir in 1 small can of tomato paste and season with salt and pepper. Top up with the meat broth and red wine and season generously with goulash seasoning. Bring everything to a boil and then close the lid. Once the pressure has built up (on the “high pressure” setting), reduce the heat to the lowest setting. After 25 minutes, turn off the oven and leave the pot on the stovetop until the pressure has completely released. Open the pot and bring the goulash to a boil again. Depending on the desired consistency, you may want to thicken it slightly with a dark sauce thickener. If prepared in a regular pot, the goulash should simmer for at least 2 hours, stirring occasionally. Serve with plaited noodles and a salad of wax beans. Any leftovers can be easily frozen.