Goulash originates from Hungary and is a beef-based stew or soup, cooked with paprika and onions and eaten with potatoes. It can be a time consuming dish to make, but cooking in a pressure cooker can help. An ordinary kitchen pot, a pressure cooker has a lid with a difference as it completely seals the pot, not allowing all the steam from liquid boiling inside to escape. This steam builds up pressure, resulting in higher temperatures, which reduces the cooking time.
Turn cooker on and add oil as it heats.
Put the diced meat in to brown.
Add salt, pepper, paprika and dried thyme to season.
Put in chopped onion and sauté until golden.
Add garlic and sauté for a further minute.
Add remaining ingredients except for sour cream.
Secure the lid according to your manufacturer's instructions.
Heat to pressure. Most pressure cookers operate at 15 psi, so there will be only one switch. Other cookers may operate at 10 psi or 5 psi so offer three heat options. Your manufacturer's instructions will guide you in which heat setting to choose if there are options.
Cook for 15 minutes from the time steam begins to escape.
Allow the pressure to gradually reduce by taking the pot from the heat.
Release any remaining steam once pressure has reduced by turning the dial on your cooker. Again your manufacturer's instructions will tell you how to do it on your cooker.
Take the cover off.
Remove the bay leaf.
Heat it back to boil and cook for a further two minutes.
Take off heat and stir in cream to thicken.
- Modern pressure cookers have pressure valves for safety, but if you hear a hissing noise coming from the pot, check the pressure.
- Do not fill your cooker more than half with food or two-thirds with liquid. Food increases with cooking so you don't want your cooker to overflow.
- Do not attempt to take the lid off before all the steam has escaped.