Goulash soup from the pressure cooker

Ingredients for 6 servings:

• some oil for frying
• 500 g beef goulash
• e.g. salt and pepper
• 1 m.-sized onion(s)
• 3 tbsp tomato paste
• 1 liter beef broth
• 2 tbsp sugar
• 3 tbsp paprika powder, sweet
• 1 m.-sized carrot(s)
• 3 m.-sized potatoes
• 2 bell peppers, red or yellow
• e.g. Paprika powder, hot
• e.g. salt and pepper

Instructions

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

Dice an onion or chop it with a food processor. Chop the beef goulash even smaller if necessary. Heat a little oil in a pressure cooker and sear the meat on all sides. Season with salt and pepper. Add the chopped onion and fry briefly. When the onions are translucent, add tomato paste and sauté briefly. Pour in the broth and continue cooking. Add the sugar and paprika and stir everything together. Put the lid on and pressure cook. The meat needs to cook on the second ring for about 25 minutes. In the meantime, dice the potatoes and peppers and slice the carrots. After 25 minutes, release the pressure from the pot. The best and quickest way to do this is by running cold, running water. Add the potatoes, carrots, and peppers and stir briefly. Close the lid and pressurize. After about 5 minutes, release the pressure from the pot and serve. If you like the soup a little spicy, you can add 2 teaspoons of paprika at the end to make it hotter. Baguette goes best with this.