Muz's Pressure Cooker Goulash
She had a note on the recipe that you could use a "1-year-old chicken" ...She was raised on a farm, and I'm not sure what would mean to one of the chickens you find in today's market, but I imagine you could use chicken thighs very successfully in this recipe.
- 2 lb
- chuck roast, cut into 2" cubes
- 2 Tbsp
- olive oil
- salt & pepper to taste
- 3 clove
- garlic, mashed & diced
- 2 large
- onions, rough cut
- allspice, whole
- 1-1/2 Tbsp
- hungarian paprika
- 1/2 c
- beer, red wine or water
- 1 can(s)
- tomato paste
- low fat sour cream for garnish (optional)
How to Make Muz's Pressure Cooker Goulash
- 1Heat oil in pressure cooker; brown the meat well, on all sides; add onions and cook with beef until they start to soften; add garlic to the pot.
- 2Mix water (or your choice --I prefer beer) with the tomato paste, Hungarian Paprika, salt, pepper and the whole allspice (my grandmother called these "corns" of allspice).
- 3Method 1 in an electric pressure cooker: Place lid on pot, and follow manufacturer's instructions and set time for 25 minutes; allow pressure to come down, and do not use quick release method.
- 4Method 2 (traditional pressure cooker like my grandmother used) Place cover on cooker and allow steam to flow from vent pipe to release all air from cooker. THEN, place weight on vent pipe and when weight begins to rock, reduce heat to maintain pressure and cook for 20 minutes. Turn off heat and allow pressure to reduce in the pan. Do not use quick release method.
- 5Serve over noodles, spaetzle, mashed potatoes or rice.
Garnish with sour cream, if desired. (We did not have it that way growing up. I think this is a new trend.)