Posted by Suburban Grandma in All Recipes, Beef, Casseroles
One of my husband’s favorite meals is Beef/Veal Goulash, served with garlic butter mashed potatoes. I love cooking, but I really do not like to spend a lot of my time in the kitchen, so my pressure cooker comes in handy for this recipe, since it takes only 17 minutes to cook this meal.
- 1 lb. beef for stew
- 1 lb. veal for stew
- 2 Tbs. vegetable oil
- 3 garlic cloves minced
- 2 onions chopped
- 8 allspice corns
- ½ tsp. paprika
- 1 bay leaf
- Salt and pepper
- 2-3 cups water (or enough to extend 2 inches above the top of the meat)
- Heat cooker and add oil.
- Brown the meat.
- Season the meat with salt, pepper, and paprika.
- Add onions and saute until golden.
- Add garlic and saute for 1 minute.
- Add allspice corns, bay leaf, and water.
- Secure lid per manufacturer’s instructions.
- Bring to pressure.
- Set your alarm for 15 minutes, from the time the steam begins to escape from the cooker.
- Remove from heat and let the pressure drop at its own accord.
- Once the pressure valve has dropped, release any remaining steam by turning the dial on the cooker’s lid.
- Remove the cover.
- Remove and discard the bay leaf, and allspice corns.
- Thicken the goulash with a home made brown gravy, or your favorite flavor of McCormick’s gravy mix.
- Bring it to boil, and cook for 2 minutes longer.
Beef/Veal Goulash may also be served over pasta, or rice. Add a bowl of tossed salad, warm garlic bread, and a glass of water, to this dish, and your family will enjoy a nutritious meal, even on a busy week day.
Sometimes I add sauteed mushrooms and ½ cup of sour cream, to this recipe, and turn it into Beef Stroganoff.
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Tagged with: beef