Pressure
Cooker German Goulash Recipe
Ingredients
:
3
tablespoons olive oil
1
boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
4
small onions, thinly sliced
1
cup beer or beef broth
1/2
cup dry red wine or beef broth
3
tablespoons tomato paste
2
tablespoons sweet Hungarian paprika
1
tablespoon beef base
1
teaspoon caraway seeds
1
teaspoon dried marjoram
1/2
teaspoon salt
1/4
teaspoon pepper
2
bay leaves
Hot
cooked pasta
Select
saute or browning setting on a 6-qt. electric pressure cooker. Adjust for
medium heat; add oil. When oil is hot, brown meat in batches. Remove and keep
warm. Cook onions in drippings until tender, 4-5 minutes. Press cancel. Combine
remaining ingredients; add to cooker. Return beef to cooker.
Lock
lid; close pressure-release valve. Adjust to pressure cook on high for 25
minutes. Let pressure release naturally for 10 minutes; quick-release any
remaining pressure. Press cancel.
Select
saute setting and adjust for medium heat; bring liquid to a boil. Cook until
sauce reaches desired thickness, about 20 minutes. Remove bay leaves. Serve
with pasta.
Freeze
option: Freeze cooled meat mixture in freezer containers. To use, partially
thaw in refrigerator overnight. Heat through in a saucepan, stirring
occasionally and adding a little broth if necessary.
