Hungarian Goulash, Omis Style

Summary

Ingredients

• 1 kg beef goulash
• 500 g onion (s)
• 3 bell peppers, red / green / yellow
• 5 tomato (s)
• 2 medium carrot (s)
• 1 teaspoon chili powder
• 0.5 liter ½ red wine, dry
• tomato paste
• Cayenne pepper
• salt and pepper

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Instructions

1. Preparation in a pressure cooker:
2. First fry the beef with the onions, then add the spices.
3. Carrots and peel and dice, cut the tomatoes in half depending on the size. Put it in the saucepan and then deglaze the whole thing with a little water and red wine (50/50). (The amount depends on the specifications of the pressure cooker)
4. Close the pot and finish cooking, depending on the instructions (20 minutes). Open carefully, remove the meat and puree the rest with a magic wand.
5. The tomatoes and carrots make a creamy brew that can be briefly boiled and thickened with tomato paste.
6. If you like it a little stronger, you can also add some cream or frozen butter and whip briefly, then the sauce will be nice and frothy.
7. Then add the meat again with the paprika cut into bite-sized cubes, let it steep for a moment, done.
8. We serve boiled potatoes with it.