PRESSURE COOKER GOULASH RECIPE RECIPES

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PRESSURE COOKER GERMAN GOULASH RECIPE: HOW TO MAKE IT



Pressure Cooker German Goulash Recipe: How to Make It image

I always think of goulash from living in Germany when my father was in the Army there. We had a German friend who didn't speak English, but she would always bring us her traditional dishes to try and this was one of my favorites. I'm sure she cooked it in the oven or on top of the stove for hours, but having a pressure cooker speeds up the time so it's ready in less than an hour. —Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
4 small onions, thinly sliced
1 cup beer or beef broth
1/2 cup dry red wine or beef broth
3 tablespoons tomato paste
2 tablespoons sweet Hungarian paprika
1 tablespoon beef base
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
Hot cooked pasta

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches. Remove and keep warm. Cook onions in drippings until tender, 4-5 minutes. Press cancel. Combine the next 10 ingredients; add to cooker. Return beef to cooker., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Select saute setting and adjust for medium heat; bring liquid to a boil. Cook until sauce reaches desired thickness, about 20 minutes. Remove bay leaves. Serve with pasta., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 326 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

PRESSURE COOKER BEEF DAUBE PROVENCAL RECIPE: HOW TO MAKE IT



Pressure Cooker Beef Daube Provencal Recipe: How to Make It image

My dish is perfect on chilly nights, especially after we have been out chopping wood. The melt-in-your-mouth goodness makes it a staple in my menu rotation. —Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 16

1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 teaspoons olive oil
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes

Steps:

  • Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Set aside., Add carrots, onions and garlic to pressure cooker; cook and stir until the vegetables are golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme. Freeze option: Place beef and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding broth if necessary.

Nutrition Facts : Calories 248 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 652mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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