John Myers
Goulash, Very Quick in 20 Minutes …
The perfect goulash, very quick in 20 minutes … recipe with a picture and simple step-by-step instructions.
- 800 g Beef for goulash
- 40 g Clarified butter
- 800 g Onions
- 0,5 Red peppers diced
- 0,5 Diced green peppers
- 0,5 Diced yellow peppers
- 50 g Bacon in strips
- 1 tablespoon Tomato paste
- 0,5 teaspoon Salt
- 1 teaspoon Goulash seasoning
- 0,5 teaspoon Chilli flakes
- 100 ml Water
- 100 ml Red wine
- 100 ml Cream
- 1 teaspoon Food starch
- First of all: I have a very good pressure cooker, which I have always “only” used for juicing soft fruit because it had settled in my head that dishes from such pots do not taste as good as those prepared conventionally.
- Today I started a new attempt with the pressure cooker because my mind signaled to me that it couldn’t be true! My attempt was so successful that in the future I can afford a little more time for the cook bar (smile).
- The recipe: Heat a large pan with the clarified butter and fry the pieces of goulash with the onions, peppers and bacon in several batches. Then transfer to the pressure cooker and season with tomato paste, salt, goulash spices and chilli flakes, add water and red wine, close the pressure cooker with the lid and, when the pressure has built up, cook for about 18 minutes.
- Release the pressure from the pan (I do this under cold running water), open and then bind the sauce base with cornstarch mixed in cream. Season to taste again before serving – one likes the goulash spicy, another prefers mildly spiced – we like it spicy.
- Today I served my goulash with potatoes and sauerkraut.
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