Hearty Goulash Soup from the Pressure Cooker

A hearty, richly seasoned goulash soup with tender beef, plenty of paprika and caraway, which becomes wonderfully creamy in a pressure cooker in a short time. A pinch of hot paprika makes it pleasantly spicy.

By Beeny · 6 servings · 40 minutes

Ingredients

• 900 g beef (goulash, shank or shoulder)
• 3 EL cooking oil
• 3 Stück onions
• 3 Stück garlic cloves
• 2 EL tomato paste
• 3 EL sweet paprika powder
• 1 TL hot paprika powder
• 1 TL caraway seeds, ground
• 1 TL marjoram, dried
• 2 Stück red bell peppers
• 500 g waxy potatoes
• 1 Dose diced tomatoes (can)
• 1.5 l water
• 1 TL salt
• black pepper, freshly ground

Method

1. Cut the onions into fine dice, finely chop the garlic, remove the seeds from the bell peppers and cut them into cubes, and cut the potatoes into roughly 2 cm cubes.
2. Cut the beef into roughly 2 cm cubes and season with salt and pepper.
3. Heat the cooking oil in the pressure cooker without the lid and sear the meat in batches on all sides over high heat until it is browned. Remove the meat.
4. Add the onions to the pot and sweat them for about 3 minutes until translucent. Add the garlic and tomato paste and toast for 1 minute.
5. Remove the pot from the heat, stir in the sweet and hot paprika powder, caraway and marjoram, let it foam briefly, and immediately deglaze with the water so the paprika powder does not turn bitter.
6. Return the meat, the diced tomatoes, the pepper cubes and the small potato cubes to the pot, close the lid and cook under pressure on high for about 25 minutes.
7. Remove the pot from the heat, release the pressure slowly and open the lid. Simmer the soup uncovered for about 5 more minutes until it is creamy.
8. Season with salt and pepper to taste and serve hot.