Beef Goulash Soup
Source of Recipe
Better Homes and Gardens
Recipe Introduction
The flavors of classic goulash have been combined in this main-dish soup. Be sure to use Hungarian paprika--it's more flavorful than regular paprika.
List of Ingredients
2 tablespoons cooking oil
1 pound boneless beef chuck roast, cut into 1/2-inch pieces
2 cups potatoes, peeled and cut into 1/2-inch cubes (2 medium)
3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 14-ounce can beef broth
1 8-ounce 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 loose-pack frozen peas
1/4 cup snipped fresh parsley
Salt to taste
Pepper to taste
Recipe
In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.
Return all the meat to cooker and add potatoes, onion, garlic, thyme, beef broth, tomato sauce, 1 cup water, vinegar, and Worcestershire sauce.
Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 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).
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