Summary

Ingredients

• 1 kg meat mixed for goulash, beef and pork
• 2 onions)
• 2 cloves garlic)
• 2 red pepper (s)
• 1 can tomato (s)
• 2 tablespoon tomato ketchup
• tomato paste
• Broth, granulated
• pepper, black
• sugar
• paprika powder, hot
• 1 hot pepper
• possibly roux, dark
• oil

Print Recipe Pin Recipe

Instructions

1. Cut the meat a little smaller again. The finished goulash cubes are always too big for me.
2. Then fry the meat in portions in a pressure cooker in a little oil. Season with granulated broth, pepper, paprika powder, chopped garlic and tomato paste. Take everything out of the pot.
3. Cut the onions and peppers into larger pieces and fry in oil. Deglaze with the tomatoes and a little water. Add the ketchup and the chopped peppers. Add the meat again and cook everything in the pressure cooker under pressure for ½ - ¾ hour.
4. Season the goulash with granulated broth, paprika, pepper and a pinch of sugar. Thicken if desired with a little dark roux.
5. This goes well with pasta or spaetzle and salad.
6. Tip:
7. If there is anything left of the goulash, you can extend it with water, season again well with the above-mentioned spices and you have a delicious goulash soup!
8. If children eat, first leave out the peppers and after the specified cooking time take out the portions for the others and simmer briefly in a saucepan with the peppers.