Briefly sear the meat in the heated oil in the pressure cooker in portions on all sides. Remove and set aside on a plate. Then sauté the onions and garlic in the remaining frying fat over a medium heat. Then put the meat back into the pan with the juice that has leaked out.

Add the diced paprika and potatoes. Stir in tomato paste and roast briefly. Dust with flour. Sweat briefly. Deglaze with 200 ml of red wine. Add the beef broth, herbs and spices. Bring to the boil and stir everything well. Close the lid and cook for about 20 minutes (cooking time depends on the operating instructions for the respective saucepan) on the second cooking ring. Then turn the heat down when you reach the second cooking ring (to about level 3 of 9 on my stove).

Then evaporate according to the operating instructions and open the lid. Season to taste and, if necessary, add spices. The meat should now be really tender.

If the goulash is too runny, bring to the boil again and stir in some sauce thickener. Finally add the remaining 50 ml red wine, then do not bring to the boil. Serve with a dollop of sour cream if you like.

If you prepare the goulash without a pressure cooker, the meat should simmer for at least 1.5 - 2 hours.