Summary

Ingredients

• 1 kg beef, e.g. shoulder or top shell
• 4 medium onion (s)
• 4 medium bell pepper (s)
• 4 large potato (s)
• 4 medium carrot (s)
• 4 tablespoon tomato paste
• 400 ml red wine
• 600 ml vegetable broth, strong
• 3 tablespoon paprika powder
• 4 teaspoons cayenne pepper
• 4 teaspoons celery salt or seasoning salt
• 4 teaspoon onion powder
• salt and pepper
• Safflower oil for frying

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Instructions

1. Cut the meat into bite-sized pieces. Dice the onions, peppers, potatoes and carrots. Make approx. 600 ml strong vegetable stock
2. Sear the vegetables in the safflower oil in the pan. Add tomato paste and season with celery salt, paprika powder and cayenne pepper. Roasted aromas should arise, but the paprika powder should not burn. Deglaze with vegetable stock and add to the pressure cooker.
3. Sear the meat in the pan in safflower oil. Then add to the vegetables in the pressure cooker. Put the red wine, broth and onion powder in the pressure cooker and cook in the pot for about 45 minutes. Let simmer for another 15 minutes so that the red wine loses its heat. Season to taste with salt and pepper and, if necessary, thicken with a sauce thickener
4. The goulash tastes great without a side dish, but can also be combined in a rustic way with bread or with dumplings and salad.
5. We developed this recipe on the basis of a wide variety of sources and we really enjoyed it. So we want to share it here now. It is best to use beef from a trusted farmer or from a traceable source. The meat should be suitable for braising, such as the shoulder or top shell. The best way to prepare it is with a pan and pressure cooker.