Goulash à la Jaeney

Ingredients for 4 servings:

• 500 g beef goulash
• salt and pepper
• 1 tsp sweet paprika powder
• 2 tsp curry
• 1 pinch of sambal oelek
• e.g. chili
• 1 tbsp mustard
• 2 onions
• 2 bell peppers
• 1 can of mushrooms
• 1 spring onion(s)
• 2 garlic cloves
• 2 tbsp pickle juice
• 500 ml beef broth
• 1 shot of red wine
• 2 tbsp soy sauce
• 2 tbsp crème fraîche
• 3 tbsp cream
• 2 slices of cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Season the meat with salt, pepper, paprika, curry, chili, sambal oelek, and mustard. Allow the seasoning to absorb. Meanwhile, finely chop the onions, garlic, spring onions, and bell peppers. I prepare the goulash in a pressure cooker. Brown the meat with the onions. Add the vegetables and fry. Deglaze with red wine and stock. Add the soy sauce, pickle juice, cream, crème fraîche, and the sliced ​​cheese. Cook in the pressure cooker for 30 minutes. I turn off the stove after 20 minutes; it continues cooking, and the pressure in the pressure cooker slowly releases.