Hungarian Beef Goulash with Paprika and Potatoes

Name: Hungarian Beef Goulash with Paprika and Potatoes
Total time: 40 min
Yield: 6
Ingredients: 1000 g beef (goulash meat, diced); 3 Stück onions; 2 Stück garlic cloves; 2 EL cooking oil; 2 EL tomato paste; 3 EL sweet paprika powder; 1 TL hot paprika powder; 1 TL caraway seeds, ground; 1 TL dried marjoram; 2 Stück red bell peppers; 800 g waxy potatoes; 700 ml water; salt; black pepper, freshly ground

A hearty Hungarian beef goulash with plenty of sweet paprika, onions and potatoes, ready in about 40 minutes in the pressure cooker. Mildly spiced, it pairs perfectly with bread or noodles.

By Beeny · 6 servings · 40 minutes

Ingredients

1000 g beef (goulash meat, diced)
3 Stück onions
2 Stück garlic cloves
2 EL cooking oil
2 EL tomato paste
3 EL sweet paprika powder
1 TL hot paprika powder
1 TL caraway seeds, ground
1 TL dried marjoram
2 Stück red bell peppers
800 g waxy potatoes
700 ml water
salt
black pepper, freshly ground

Method

Peel the onions and cut them into fine dice. Finely chop the garlic. Pat the beef dry and season it with salt.
Heat the cooking oil in the pressure cooker and sear the meat all over in batches over high heat, then remove it.
Sauté the onions in the pot until translucent, briefly toast the garlic and stir in the tomato paste.
Stir in the sweet and hot paprika powder as well as the caraway and marjoram. Toast briefly so the paprika doesn't burn, then deglaze with a splash of water.
Return the meat to the pot, top up with the remaining water and season with salt and pepper. Close the pressure cooker and cook the meat under pressure for about 20 minutes.
Release the pressure and open the pot. Remove the seeds from the bell peppers and dice them, peel the potatoes and cut them into cubes.
Add the peppers and potatoes to the goulash and simmer uncovered for about 10 minutes until the potatoes are cooked through. Adjust the seasoning with salt and pepper if needed and serve hot.