Ingredients
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2 ounces salt pork
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1 tablespoon unsalted butter
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2 lbs beef, rmp cut into 1 1/2 inch cubes
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6 small red potatoes
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2 medium green bell peppers
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1/2 cup dry white wine
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3 tablespoons tomato paste
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4 teaspoons Hungarian paprika
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salt and pepper
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1 cup sour cream
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2 large onions, about 1 lb
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1 1/2 teaspoons caraway seeds
Instructions
- Dice the salt pork.
- Melt the butter in the pressure cooker.
- Add the salt pork and cook until brown and crisp.
- Add the beef and brown lightly on all sides.
- Meanwhile, peel the onions and cut them into wedges.
- Peel the potoes and cut in half.
- Cut the green peppers into 1" squares.
- Add the onions, potatoes, and green peppers to the pan.
- Stir together the wine, tomato paste, paprika and salt and pepper to taste and add to the pressure cooker.
- Cover pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 12 minutes.
- Release pressure.
- Stir in the sour cream and caraway.
- Serve hot topped with additional sour cream, if desired.
- This goulash can be made in advance and refrigerated or frozen.