Slovakian again tonight.
Slovakian style Goulash.
Also, Goulash is a great dish to make in a presure cooker. The beef in this stew is heel meat. Very flavorful cuts but very tough and require a great deal of cooking time because they have tendon in them. Ordinarily you would have to cook heel meat for two hours or more. two lbs of meat with two large onions.
This Goulash was made in the pressure cooker in less than a half hour. A half hour including prep time.
Also running a test here and putting up videos as an experiment. Nothing special yet just the pressure cooker in action. Gonna try to take this cooking demonstration thing to a whole new level.
If all works out I should be able to make it like a cooking show. I dont really want to show my face so I may wear a rubber chicken mask or something. Could be fun.
Anyways, Take the pot part of your pressure cooker and get it hot. Put in a little oil and brown the beef that you have cut up into 1"-2" cubes. Heel meat works best ($1.29 per lb) or some other less expensive cut. add a a little salt, then add two large onions or so, brown with the meat. (nothing smells better than beef and onions saute together!) well almost nothing.
Then add some chopped up saurkraut, I used some of my homemade sourkrat even though it still needs another week or so till it is completely done. Sort of "half" sour kraut.
Let all of the beef, onions and kraut caramelize in the pot stir from time to time for about ten mins. Add a teaspoon of caraway seeds, a teaspoon of marjoram, two table spoons of paprika or more to taste. Then add water, or beef broth to the pot enough to cover the meat by about an inch. Then add a couple of carrots sliced up and a couple of bay leaves.
Put the lid on the pressure cooker and turn the heat up till the little weighted relief valve begins to dance violently then turn it down till the little thingy dances like this.
Then let it do that for about 20 mins. You will be amzed that when you open the pot every thing is cooked perfectly. But before you open it you have to release the pressure by lifting the weight. Use a long utensil or knife so you are not burned by the steam.
Do this till all of the steam and pressure have been relieved.
Then remove the lid and a a little roux to thicken it a little bit. After it is a little thicker add about a cup or so of sour cream. Stir till blended and smooth.
This time I am serving it with little egg bow ties. Usually we have it with Hungarian dumplings (spatzle) or CZ dumplings as you guys may know.
This meal also accompanied beautifully by som CZ beer from Bluesman. Thanks again bro! Beer...the gift that keeps on giving...well, for a little while anyway.