Alpine goulash à la Wilderswil from the pressure cooker

Ingredients for 5 servings:

• 1 kg beef, e.g. shoulder or topside
• 4 m.-sized onion(s)
• 4 medium-sized bell peppers
• 4 large potatoes
• 4 medium-sized carrots
• 4 tbsp tomato paste
• 400 ml red wine
• 600 ml vegetable broth, strong
• 3 tbsp paprika powder
• 4 tsp cayenne pepper
• 4 tsp celery salt or seasoning salt
• 4 tsp onion powder
• salt and pepper
• Safflower oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the meat into bite-sized pieces. Dice the onions, bell peppers, potatoes, and carrots. Make about 600 ml of strong vegetable stock. In a pan, brown the vegetables in safflower oil. Add tomato paste and season with celery salt, paprika powder, and cayenne pepper. You want roasted aromas, but don’t want the paprika powder to burn. Deglaze with vegetable stock and add to the pressure cooker. Brown the meat in the pan in safflower oil. Then add to the vegetables in the pressure cooker. Add the red wine, stock, and onion powder to the pressure cooker and cook in the pot for about 45 minutes. Simmer for about 15 minutes longer, so that the red wine loses its heat. Season with salt and pepper and thicken slightly with a sauce thickener if necessary. The goulash tastes great on its own, but can also be combined with a rustic dish like bread or dumplings and salad. We developed this recipe based on a variety of sources and really liked it, so we wanted to share it here. It’s best to use beef from a trusted farmer or from a traceable source. The meat should be suitable for braising, such as the shoulder or topside. It works best in a pan or pressure cooker.