John Myers
Ingredients for 4 servings:
- 1 ½ kg venison
- 1 large bell pepper(s)
- 2 small tomatoes
- 2 small onions
- 350 g mushrooms
- 3 tbsp tomato paste
- 250 ml red wine
- salt and pepper
- Paprika powder, sweet
- possibly thyme
- possibly basil
- Sauce thickener
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Dice the mushrooms, tomatoes, peppers, and onions. Wash the meat and dice it as well. Brown the first half of the goulash in a pan. At the same time, brown the vegetables and mushrooms in the pressure cooker. Then add the tomato paste and the first third of the wine to the pressure cooker. When the wine starts to boil, add the browned half of the goulash and pour in the next third of the wine. Now brown the second half of the meat in the pan. When it’s browned, add the meat to the pressure cooker with the rest of the wine. Season everything and stir again. IMPORTANT: First check the goulash settings in the pressure cooker. Close the pressure cooker, place it on the stove, and cook until the second ring appears. Then reduce the stove to a lower setting (2-3). After 10-12 minutes, remove the pot from the heat and wait until both rings have completely disappeared. Then open the pot. Add the sauce thickener to the goulash to thicken the sauce. Dumplings with red cabbage make a great side dish.
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