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Hungarian Goulash under Pressure
5.0(6)This is a roubust and well flavored goulash. Serve it in soup bowls with plenty of French bread for soaking up the gravy.
by TishT·published 2003-01-12
Open original recipeStew
05
Meanwhile, peel the onions and cut them into wedges.
06Peel the potoes and cut in half.07Cut the green peppers into 1" squares.08Add the onions, potatoes, and green peppers to the pan.09Stir together the wine, tomato paste, paprika and salt and pepper to taste and add to the pressure cooker.10Cover pressure cooker and bring up to full pressure.11Reduce heat to stabilize pressure and cook for 12 minutes.12Release pressure.13Stir in the sour cream and caraway.14Serve hot topped with additional sour cream, if desired.15This goulash can be made in advance and refrigerated or frozen.