in Recipes

Beef goulash

updated

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Ingredients for 4 servings:

  • 500 g goulash (beef, from the nut)
  • 300 g onion(s), roughly chopped
  • 2 garlic cloves, finely diced
  • 60 g tomato paste
  • pepper
  • Salt
  • Paprika powder, sweet
  • Paprika powder, hot
  • Thyme
  • Mustard, hot
  • 1 chili pepper(s), dried, crushed
  • n. B. water
  • 1 shot of red wine
  • Fat for frying

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

buttery soft and quick to make in a pressure cooker

Heat the fat in the pressure cooker. Brown the beef goulash in batches until crisp. Add the onions and garlic and fry briefly. Season with pepper, salt, tomato paste, mustard, paprika, crushed chili, a dash of red wine, and thyme. Add enough water to cover the meat. Close the pressure cooker. Once the pressure has built up, cook for about 12 minutes when the third ring appears. Then let the steam evaporate slowly. Add a little more water if needed and adjust the seasoning at the end if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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