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Pressure cook at 15 pounds
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Serves four people
- 4 tablespoons butter
- 1/4 pound salt pork, washed and diced
- 2 pounds lean beef round boneless, cut into 1 1/2-inch cubes
- 8 medium-size onions, peeled and sliced
- 2 teaspoons salt
- 3 teaspoons paprika
- 12 small patatoes, pared
- 2 medium-size green peppers, seeded and coarsely chopped
- 1 1/2 cups white wine, dry
- 3 tablespoons tomato paste
- 1 cup dairy sour cream
- 2 teaspoons caraway, seeds
- Melt 3 tablespoons of the butter in a 6-quart pressure cooker. Add the salt pork. When plenty of hot fat has been released, saute the beef until it is lightly browned. Add all the sliced onions and work them in among the meat. Add the final tablespoon of butter, if necessary. Near the end of the sauteing, sprinkle with salt and 2 or more tablespoons of paprika.
- Add the potatoes and green peppers. In a small bowl, beat together 1 cup of the wine and 2 tablespoons of the tomato paste. Pour mixture into the cooker. Check the liquid at the bottom. A good goulash should be almost dry but not entirely so. Add more wine and tomato paste, if necessary, to make sure that there is at least a 1/4-inch of liquid across the bottom of the cooker.
- Put on the lid, bring the pressure up to 15 pounds and cook for exactly 11 minutes. Meanwhile, mix together half a cup of the sour cream with the caraway seeds.
- When the timer rings, turn off the heat, reduce the pressure immediately and gently work the sour cream-caraway mixture into the goulash. Keep it on simmering heat for 2 or 3 minutes longer to warm the cream, then serve it at once in very hot bowls. There can be an extra dollop of sour cream on top nicely colored with more sprinkled paprika.
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Lisa Jane from Maine on December 18, 2018: