Hungarian Goulash Under Pressure

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 ounces salt lamb
• 1 tablespoon unsalted butter
• 2 lbs beef, rmp cut into 1 1/2 inch cubes
• 2 large onions, about 1 lb
• 6 small red potatoes
• 2 medium green bell peppers
• 1/2 cup dry wine
• 3 tablespoons tomato paste
• 4 teaspoons hungarian paprika
• salt and pepper
• 1 cup sour cream
• 1 1/2 teaspoons caraway seeds

Recipe

• 1 dice the salt lamb.
• 2 melt the butter in the pressure cooker.
• 3 add the salt lamb and cook until brown and crisp.
• 4 add the beef and brown lightly on all sides.
• 5 meanwhile, peel the onions and cut them into wedges.
• 6 peel the potoes and cut in half.
• 7 cut the green peppers into 1" squares.
• 8 add the onions, potatoes, and green peppers to the pan.
• 9 stir together the wine, tomato paste, paprika and salt and pepper to taste and add to the pressure cooker.
• 10 cover pressure cooker and bring up to full pressure.
• 11 reduce heat to stabilize pressure and cook for 12 minutes.
• 12 release pressure.
• 13 stir in the sour cream and caraway.
• 14 serve hot topped with additional sour cream, if desired.
• 15 this goulash can be made in advance and refrigerated or frozen.