Pressure Cooker German Goulash

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  • Total Time

    Prep: 20 min. Cook: 25 min. + releasing


  • Makes

    8 servings

  • 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
  • Directions

  • 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.

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