Goulash from the Pressure Cooker (IP or CPE)

 
I've made this recipe many times. Every time we enjoy it. I didn't make the goulash in the Instant Pot this time, but in the Crockpot Express. Like the Instant Pot, the Crockpot Express is an electric pressure cooker. In addition to cooking in it at high pressure, you can also cook in it. I am also very enthusiastic about the Crockpot Express. A more extensive review will follow in another article. The recipe below shows both the method for the Instant Pot (IP) and the Crockpot Express (CPE).

Goulash from the Pressure Cooker (IP or CPE)

• ± 1 kilo of rained beef rags
• salt, freshly ground pepper
• 1 – 2 tablespoons olive oil
• 2 large red onions, in half rings
• 2 cloves garlic, finely chopped
• 2 tablespoons tomato puree
• 2 tablespoons mild paprika
• 1 tablespoon smoked paprika
• 1 tin tomato pieces (400 grams)
• 250ml beef stock
• 1 red pepper, in strips
• 1 green bell pepper, in strips
• 1 yellow pepper, in strips
• 15 grams flour
• 15 grams soft butter
• 1 cup sour cream (125 ml)
• 3 tablespoons finely chopped flat parsley

Remove the meat from the refrigerator 1 hour in advance and let it reach room temperature.
Cut the meat into cubes and sprinkle with salt and pepper.
Turn on the Instant Pot/Crockpot Express, press Sauté, choose More (IP) or High (CPE, and then press Start/Stop at the CPE).
As soon as the pot is hot, add the olive oil. Fry the meat in two or three parts all around. Spoon the fried meat into a bowl. If necessary, add some oil in between. Fry the onions in the remaining cooking fat for a few minutes, add garlic and tomato puree and fry for a while. Add: paprika and smoked paprika, tomato pieces and broth. Scrape the baking off the bottom and let the sauce come to the boil. Then put the meat back in pan.
Press Keep Warm/Cancel (IP) or Start/Stop (CPE) to stop the program, close the lid and close the
valve. Choose Meat/Stew and set high pressure for 40 minutes (and then press Start/Stop at the CPE). When the program ends, let the pressure decrease by itself for 10 – 15 minutes (NPR). Then open the valve and let the steam escape. Press Keep Warm/Cancel (IP) or Start/Stop (CPE) and open the lid.
Add the strips of paprika and stir
in. Press Manual (IP) or Steam (CPE) and set high pressure for 5 minutes (and then press Start/Stop at the CPE). When the program ends, press Keep Warm/Cancel (IP) or Start/Stop (CPE) to stop the warm-up program. After 10 – 15 minutes, open the valve and let the steam escape.
Meanwhile, make a dough from the flour and butter (beurre manié).
Press Sauté, Stand Less (IP) or Low (CPE), then press Start/Stop at the CPE. Stir the beurre manié in flakes into the sauce until the sauce is sufficiently bound. Simmer the mixture gently for ± 5 minutes. Press Keep Warm/Cancel (IP) or Start/Stop (CPE).
Stir in the sour cream in a bowl and add some of the hot
sauce. Pour the mixture into the inner pan and stir in. Note: the mixture may no longer cook or the sauce will arrange. Stir in the parsley and serve. Nice with rice.