Goulash from the electric pressure cooker

Ingredients for 4 servings:

• 600 g beef goulash
• 1 m.-sized carrot(s)
• 1 m.-sized potato(s)
• 2 spring onions
• 1 tbsp tomato paste
• 100 ml red wine, dry
• 500 ml vegetable stock
• 2 tsp allspice
• 1 tsp paprika powder, hot or mild according to taste
• some salt
• some pepper, black
• 5 tbsp milk
• 2 tsp, heaped cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

For First Multipot or Instantpot

Peel the carrot and potato and finely grate them together with the spring onions into a puree or process them in a food processor. The vegetable puree makes a good base for the sauce, with no chunks and without straining. Brown the goulash in an electric pressure cooker, add the vegetable puree and tomato puree and fry. It can take a while to set. Deglaze with the red wine, loosen the pan juices and let the red wine reduce. Stir in the spices and add the stock. Close the lid and set the pressure cooker time to 20 minutes. After the cooking time is over, depending on how much time you have, either open the steam valve or wait until the pressure has released naturally. Open the lid, mix the milk with the starch and stir in, then bring to a boil for another 5 minutes so that the sauce becomes nice and thickens. Season to taste at the end. Serve with spaetzle, rice or dumplings. Tip: If you omit the cornstarch, you get a delicious goulash soup.