Recipe Book

45
the Fast Slow GO
™
SPR680 UK B21
Beef Goulash
Prep time:
25 minutes
Pressure cook:
60kPa / 40 minutes* / Natural Release
Slow cook:
HI 4 hours / LO 8 hours
Serves: 4
Ingredients
3 tablespoons olive oil, divided
1kg beef chuck, cut into 3cm pieces
3 brown onions, cut into 1cm pieces
2 cloves garlic, crushed
1 teaspoon caraway seeds
70g tomato paste
1 tablespoon sweet paprika
1 tablespoon Dijon mustard
60ml red wine
250ml beef stock
2 teaspoons salt
1 bay leaf
120g sour cream
10g 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 and adjust the cooking time to
40 minutes and the release setting to NATURAL
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.