Smoky Beef Goulash (PKP 4.8L & 5.7L)
This hearty goulash recipe is so rich and tasty, and the PKP makes even the cheapest cuts of meat deliciously tender. Paprika is the national spice of Hungary and traditional recipes will use double this amount. We’ve toned it down but feel free to add more depending on your tastes.
Best served with rice or potatoes and topped with a generous helping of soured cream.
1 tbsp olive or cooking oil
2 garlic cloves, crushed
2 onions, thinly sliced
600g braising steak, chopped
1 x 400g can plum tomatoes
2 tbsp tomato purée
1 tbsp paprika
2 tbsp smoked paprika
500ml beef stock
3 red peppers, sliced
1 tsp oregano
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the beef and rotate regularly to brown on all sides.
Add the onion, garlic and oregano and stir regularly for about 3 minutes until the onion begins to soften, then press CANCEL.
Add the paprika, tomatoes, tomato purée, red peppers and beef stock and stir to combine.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 20 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Serve with rice or potatoes and topped with a generous helping of soured cream.