This is my hubby first attempt to make beef goulash and it was delicious. It’s better to make it in larger quantity and then you can store it in your fridge. When you need it, you just de-frost and warm it up. Simple and fast!
1 kg beef meat, cut in cubes
250 g carrot, cut in small pieces
2 stalks of celery, chopped
Parsley leaves, chopped
3 Tsp flour (mix with 2 Tsp of water)
2 medium onion, sliced
2 cloves of garlic, chopped
3 tsp dried Marjoram
1 tsp dried Summer savory (http://en.wikipedia.org/wiki/Summer_savory)
1/2 tsp nutmeg powder
1 tsp cumin powder
3 Tsp paprika powder
1 cube of beef bouillon
Tomato sauce to taste
Popper to taste
1. Using the pressure pan, saute the onion and garlic for couple of minutes then add the meat. Stir fry until it slightly turn the colour.
2. Add all the spices (marjoram, summer savory, nutmeg, cumin, paprika powder, dill and pepper). Then give some water … enough to cover the meat. Add the carrot, beef bouillon and tomato sauce. Cover the pressure pan and cook for 15 minutes.
3. Open the pan after 15 minutes, then add the flour to make the sauce thicken, parsley and celery leaves. Adjust the taste if you like. Then cook for another 10-15 minutes.
4. You can serve goulash with pasta, bread or potato dumplings ( gnocchi)