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Goulash from Pressure Cooker

5 from 2 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 198 kcal

Ingredients
 

  • 500 g Beef goulash, diced
  • 5 tbsp Oil
  • 3 Pc. Large onions, roughly diced
  • 1 Pc. Garlic clove, finely diced
  • 2 Pc. Paprika, cut into pieces
  • 3 Pc. Potatoes, peeled and diced
  • 3 tbsp Tomato paste
  • 1 tbsp Flour
  • 250 ml Red wine
  • 250 ml Beef broth
  • 1 tsp Chilli flakes
  • 1 tsp Salt
  • 0,5 tsp Pepper
  • 1,5 tbsp Sweet paprika powder
  • 1 tsp Hot pink paprika powder
  • 1 tsp Smoked paprika powder
  • Fresh chopped herbs of your choice, e.g. marjoram, thyme, maggi herb etc.
  • Sauce binder as required

Instructions
 

  • Briefly sear the meat in the heated oil in the pressure cooker in portions on all sides. Remove and set aside on a plate. Then sauté the onions and garlic in the remaining frying fat over a medium heat. Then put the meat back into the pan with the juice that has leaked out.
  • Add the diced paprika and potatoes. Stir in tomato paste and roast briefly. Dust with flour. Sweat briefly. Deglaze with 200 ml of red wine. Add the beef broth, herbs and spices. Bring to the boil and stir everything well. Close the lid and cook for about 20 minutes (cooking time depends on the operating instructions for the respective saucepan) on the second cooking ring. Then turn the heat down when you reach the second cooking ring (to about level 3 of 9 on my stove).
  • Then evaporate according to the operating instructions and open the lid. Season to taste and, if necessary, add spices. The meat should now be really tender.
  • If the goulash is too runny, bring to the boil again and stir in some sauce thickener. Finally add the remaining 50 ml red wine, then do not bring to the boil. Serve with a dollop of sour cream if you like.
  • If you prepare the goulash without a pressure cooker, the meat should simmer for at least 1.5 - 2 hours.

Nutrition

Serving: 100gCalories: 198kcalCarbohydrates: 5.5gProtein: 1.3gFat: 17.1g
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Written by John Myers

Professional Chef with 25 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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