Classic Goulash from Pressure Cooker

Summary

Prep Time	20 mins
Cook Time	35 mins
Total Time	55 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

600 g beef oulash (course, other meats such as pork or poultry are also possible)
4 medium onion (s)
5 tablespoon paprika powder, noble sweet
3 cloves garlic
3 tablespoon tomato paste
salt and pepper
oil
3 tablespoon flour

Instructions

Clean the meat and remove it from the tendons if necessary, then cut into small cubes.
Dice the onions and either finely dice the garlic or put it through the garlic press.
Sear the meat in a pressure pot in several stages until everything is nicely browned. Do not change the oil in the pot, this is where the whole taste is. Then sauté the onions and garlic in the same saucepan and add the meat again. Now also add salt, pepper, tomato paste and the paprika powder and mix together. Heat everything. Everything can burn a little or stick to the bottom of the pot, this gives everything additional taste. Now fill up with water until the meat is almost covered. Stir everything once. Now close the pressure pot and heat the goulash. Then let everything stew for 25 minutes on a low heat.
When the pressure is off, open the pot. Mix the flour with a little water and stir into the goulash so that the sauce binds. Simmer for a few minutes, season to taste, done!
The goulash tastes good with pasta, potatoes or even rice.
The cooking time is shortened for pork or poultry.
Modifications to the basic recipe:
Add small green beans or mushrooms.
Half a cup of cream makes the sauce creamier.
Add the sauerkraut and a bell pepper.

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