Recipe: Beef Goulash Soup (pressure cooker)

BEEF GOULASH SOUP

2 tablespoons cooking oil
1 pound boneless beef chuck roast, cut in 1/2-inch pieces
2 cups potatoes, peeled (2 medium), cut in 1/2-inch cubes
3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon snipped fresh thyme (or 1 teaspoon dried thyme, crushed)
1 (14.5 oz) can beef broth
1 (8 oz) can tomato sauce
2 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
1/4 cup all-purpose flour
2 tablespoons Hungarian sweet paprika
1/2 cup water
3/4 cup frozen peas
3/4 cup snipped fresh parsley
salt and pepper (to taste)

In a 4 or 6 quart pressure cooker heat 1 tablespoon of the oil over medium heat.

Cook meat, half at a time, till brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off the fat.

Return all the meat to the cooker and add potatoes, onion, garlic, thyme, beef broth, tomato sauce, 1 cup water, vinegar, and Worcestershire sauce. Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently. Cook 10 minutes. Allow pressure to come down naturally. Carefully remove lid.

Meanwhile, in a small mixing bowl stir together flour, paprika, and 1/2 cup water. Add peas and parsley to cooker. Slowly add flour mixture to cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and black pepper to taste.

Makes 4 main-dish servings (7 1/2 cups)
Source: Better Homes and Gardens Pressure Cooker Cookbook