Recipe Book

45
the Fast Slow Go
™
BPR680 USC B21
Beef Goulash
Prep time: 25 minutes
Pressure cook: 10.5 psi / 20 minutes* / Auto Quick Release
Slow cook: HI 4 hours / LO 8 hours
Serves: 4
Ingredients
3 tablespoons olive oil, divided
2 lb (900g) beef chuck, cut into 1¼-inch pieces
3 yellow onions, cut into ½-inch pieces
2 cloves garlic, minced
1 teaspoon caraway seeds
¼ cup (70g) tomato paste
1 tablespoon sweet paprika
1 tablespoon Dijon mustard
¼ cup (60ml) red wine
1 cup (240ml) beef stock
2 teaspoons kosher salt
1 bay leaf
½ cup (120g) sour cream
L cup flat-leaf parsley leaves, coarsely chopped
Freshly ground black pepper, to season
Method
1. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated, add
1 tablespoon of the oil and half the beef and sear
for 5 minutes, until browned all over. Remove from
the cooking bowl and set aside. Heat another
tablespoon of the oil in the cooking bowl and sear
the remaining beef. Remove from the cooking bowl
and set aside.
2. Heat the remaining oil in the cooking bowl,
add the onions and cook, stirring occasionally,
for 5 minutes, until starting to soften. Add the
garlic and caraway seeds and cook, stirring for
2 minutes, until fragrant. Add the tomato paste
and cook for 2 minutes. Add the paprika and
mustard and stir to combine then add the wine
to deglaze the cooking bowl.
3. Return the beef to the cooking bowl and stir to
coat. Add the stock, salt and bay leaf and stir.
Press STOP to turn off SAUTÉ/SEAR. Close
and lock the lid.
4. Select STEW to pressure cook OR select
SLOW COOK and press START.
5. Serve topped with sour cream, parsley and pepper.
*Cooking time excludes the building and releasing
of pressure.