Hungarian Goulash Under Pressure Recipes

HUNGARIAN GOULASH I

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

HUNGARIAN GOULASH UNDER PRESSURE

Steps:

• Dice the salt pork.
• Melt the butter in the pressure cooker.
• Add the salt pork and cook until brown and crisp.
• Add the beef and brown lightly on all sides.
• Meanwhile, peel the onions and cut them into wedges.
• Peel the potoes and cut in half.
• Cut the green peppers into 1" squares.
• Add the onions, potatoes, and green peppers to the pan.
• Stir together the wine, tomato paste, paprika and salt and pepper to taste and add to the pressure cooker.
• Cover pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 12 minutes.
• Release pressure.
• Stir in the sour cream and caraway.
• Serve hot topped with additional sour cream, if desired.
• This goulash can be made in advance and refrigerated or frozen.

TOP-RATED HUNGARIAN GOULASH

Steps:

• In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles.

HUNGARIAN GOULASH

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.