Summary

Ingredients

• 500 g beef for oulash
• 500 g pork for oulash
• 1 kg onion (s), diced
• 1 cube meat stock
• 1 cup water
• 2 teaspoons paprika powder, noble sweet
• Paprika powder, hot as rose
• salt and pepper
• oil
• possibly cornstarch

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Instructions

1. Cut the meat into bite-sized pieces and remove fat and tendons. Heat the oil in a pressure cooker and sear the meat in portions. Then add the onions and fry until translucent. Add the water, stock cube and spices and close the pot.
2. Depending on the model, from the appearance of the corresponding ring - in my pot it is the second - cook for 25 minutes. At the end of the cooking time, remove the pot from the stove and carefully allow it to evaporate; it is not necessary to quench meat under cold water.
3. If desired, thicken with a little cornstarch, but the onions make the sauce nice and creamy. That is why the ratio of meat to onions should always be 1 to 1.
4. In the meantime, prepare pasta or dumplings and a salad.