Classic Beef Goulash in a Pressure Cooker
A classic beef goulash made quick and easy in a pressure cooker. Good-quality beef chuck, onions, sweet and hot paprika and a few store-cupboard basics are all you need. The result is a rich, aromatic sauce with tender beef, perfect with bread dumplings or crusty bread.
Prep: 1 h
Cook: 1 h
Method
01.
Peel the onions and chop them finely. Cut the beef into cubes about 4x4 cm.
02.
Heat the lard in a pressure cooker and let the onions slowly turn translucent. Then increase the heat to maximum, sprinkle in the paprika and fry it for only about half a minute so it does not burn.
03.
Add the beef and fry it until it seals. Fry for several minutes, until it starts to smell fragrant and release its juices. Then season the meat with salt and pepper, add the caraway and pour in enough water so the meat stews rather than boils. Stir, close the pressure cooker and leave to stew.
04.
Meanwhile, peel and press the garlic and make hot stock from the bouillon cube.
05.
After about 30 minutes the beef should be tender. It should not be too soft, though, or it will fall apart into fibres. Add the hot water with the dissolved bouillon cube and bring to the boil.
06.
Stir the dark roux or grated bread into the boiling goulash as needed. It is better to add less roux, as the goulash will thicken after a while.
07.
Add the pressed garlic and marjoram. Warm through gently and serve.
08.
The goulash is best between the second and seventh day.
