Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
- 2.25 pounds (1 kg) lean beef stew meat, preferably grass fed
- ¼ cup organic olive oil
- 6 cups (800 g) organic onions, diced
- 4 Tablespoons organic tomato paste
- 2 Tablespoons Hungarian paprika
- 1 teaspoon thyme
- ¼ teaspoon Cayenne pepper
- ¾ cup water
- ¾ cup dry red wine
- 2 teaspoons (about) organic beef base, (I use Better than Bouillon)
- pepper
- kosher salt
- Set your pressure cooker on browning and heat the olive oil. Brown meat in batches. Season with pepper and salt. Set aside.
- Add onions and brown them slightly. Season with salt and pepper.
- Add tomato paste and stir well.
- Sprinkle paprika, thyme, and cayenne pepper into the onion mixture.
- Place back the beef and add water, red wine, and beef base. Stir well.
- Close your pressure cooker and set on high pressure for 20 minutes. Releasing the pressure naturally after the cooking.
- Season with pepper and salt.
You can also prepare the goulash in a big stew pot on the stove top. Simmer the goulash on lowest heat setting (closed lid) for 3 to 4 hours or until meat is very tender. Add more liquid if necessary.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/02/24/german-beef-goulash/
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