Hungarian Beef Goulash

Ingredients

• 1 lb 450 grams stewing beef (cut into chunks)
• 2 tablespoons flour
• 1/2 teaspoon salt (or to taste)
• 2 large carrots (cut into small chunks)
• 1 large capsicum (red pepper)
• 2 medium onions (chopped)
• 1 lb 450 grams potatoes (cut into chunks)
• 1 medium potato (grated)
• 2 tablespoons paprika
• 2 tablespoons worcestershire sauce
• 2 tablespoons tomato puree
• 2 cups beef stock (made with 2 beef stock cubes and 2 cups boiling water)
• 2 to 3 tablespoons sunflower oil (for browning the meat)
• 2 cloves garlic (finely chopped, or you can use 1 teaspoon garlic paste.)
• 1/2 cup sour cream (for garnish (optional))

Instructions

1. 1

   Peel and chop the vegetables with the exception of one potato. Grate the remaining potato.

2. 2

   Cut the meat into bite-sized chunks and coat in flour seasoned with salt and paprika

3. 3

   Brown the meat in batches in the sunflower oil in a large frying pan. Use a high heat and do not over-crowd the pan. The meat should brown on the outside, and not release its juices.

4. 4

   Set the browned meat aside.

5. 5

   Add another splash of oil to the same pan and saute the chopped onions, red pepper and garlic until the onion is translucent. Do not allow the garlic to brown or it will become bitter.

6. 6

   Now place the meat and onions into a pressure cooker, add the chopped and grated vegetables, the Worcestershire sauce and the tomato puree.

7. 7

   Make a stock by dissolving 2 beef stock cubes in 2 cups of boiling water. Pour over the meat and vegetables in the pressure cooker and mix well.

8. 8

   Set the pressure cooker to 'Stew' function and cook for 20 minutes. If your pressure cooker does not have a 'Stew' function, just follow the manufacturer's instructions for the highest setting.

9. 9

   After 20 minutes release the pressure and add the potatoes and carrots, including the grated potato.

10. 10

    Cook for another 8 minutes at high pressure.

11. 11

    Once the time is up, release the pressure and do a taste test for seasoning. Add more salt if necessary.

12. 12

    Stir in the sour cream, and serve with spaetzle or crusty bread to mop up the gravy. Alternatively serve topped with a spoonful of sour cream.