Hungarian goulash grandma's style

Ingredients for 4 servings:

• 1 kg beef goulash
• 500 g onion(s)
• 3 bell peppers, red / green / yellow
• 5 tomatoes
• 2 m.-sized carrot(s)
• 1 tsp chili powder
• ½ liter red wine, dry
• e.g. tomato paste
• e.g. cayenne pepper
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

classic and delicious

Preparation in a pressure cooker: First, sear the beef with the onions, then add the spices. Peel and dice the carrots, and halve the tomatoes depending on their size. Add them to the saucepan, then deglaze the whole thing with a little water and red wine (50/50). (The amount depends on the pressure cooker’s instructions.) Close the pot and cook according to the instructions (20 minutes). Carefully open it, remove the meat, and puree the rest with a hand blender. The tomatoes and carrots create a creamy broth that can be briefly brought to a boil and thickened with tomato paste. If you prefer something a little stronger, you can also add a little cream or frozen butter and whisk briefly; this will make the sauce nice and foamy. Then add the meat back in with the bell pepper, cut into bite-sized cubes, let it simmer for a short while, and it’s done. We serve it with boiled potatoes.