Hungarian Gooulash
Suitable for a family meal or a special dinner, but make plenty because they are sure to want seconds
Ingredients
- 2 tbsp Plain flour (gluten free optional)
- 1 kg beef chuck steak), cubed (or veal)
- 2 tbsp Olive oil
- 2 Medium brown onion (finely diced)
- 2 cloves garlic (crushed)
- 1 tbsp Paprika (paella spice blend for a smokey twist)
- 2 tsp Carraway seeds
- 3/4 cup beef stock
- 1 tbsp Tomato paste
- 1 large red capsicum (thinly sliced)
Instructions
- Season flour in a large bowl; add beef, toss to coat well. shake off excess
- Heat 1.5 Tbsp of olive oil in the pressure cooker, brown beef in batches, then remove from cooker and set aside
- Heat remaining oil; add onion, stirring until soft. Add garlic, paprika and 1 tsp of seeds, stirring until fragrant.
- Combing stock and paste then add to cooker. Return beef, close lid and bring to pressure. Cook on setting 2 for 15 mins.
- Release pressure using quick release method, remove lid. Add capsicum, replace lid and bring back to pressure. Cook on setting 2 for 5 mins.
- Release pressure using quick release method. Serve hot with Mash potato of your favourite pasta.
Notes
Add extra vegies for hidden healthy bits You can make a dumpling mix and cook by dropping teaspoons of mix into the pot and simmering for 10 mins Optional chive dumplings 1 Cup SR flour (gluten-free optional) 1 Tbsp chopped chives (fresh is preferable) 2/3 cup milk