Hungarian Goulash, Omis Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Preparation in a pressure cooker:
- First fry the beef with the onions, then add the spices.
- 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)
- 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.
- The tomatoes and carrots make a creamy brew that can be briefly boiled and thickened with tomato paste.
- 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.
- Then add the meat again with the paprika cut into bite-sized cubes, let it steep for a moment, done.
- We serve boiled potatoes with it.
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