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Beef Goulash Soup




Source of Recipe


Betty Crocker






List of Ingredients



• 2T. cooking oil
  
• 1 lb. boneless beef chuck roast, cut into 1/2 inch pieces
  
• 2c. potatoes, peeled and cut into 1/2 inch cubes
  
• 3/4c. chopped onion
  
• 2 cloves garlic, minced
  
• 1t. dried thyme, crushed
  
• 1 (14 1/2 oz) can beef broth
  
• 1 (8 oz) can tomato sauce
  
• 2T. red wine vinegar
  
• 2t. Worcestershire sauce
  
• 1/4c. all purpose flour
  
• 2T. Hungarian sweet paprika
  
• 1/2c. water
  
• 3/4c. loose pack frozen peas
  
• 1/4c. snipped fresh parsley
  
• salt and pepper to taste
  






Instructions



1. In a 4 or 6 qt. pressure cooker heat 1T. of the oil over med. heat.
   
2. Cook meat, half at a time, till brown on all sides. Add more oil, if needed.
   
3. Remove the meat and set aside. Drain. Return all the meat to cooker and add potatoes, onion, garlic, thyme, beef broth, tomato sauce, 1 cup water, vinegar, and Worcestershire sauce.
   
4. Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure.
   
5. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 10 minutes.
   
6. Allow pressure to come down naturally. Carefully remove lid. Meanwhile, in a small mixing bowl stir together flour, paprika, and 1/2 c. water.
   
7. Add peas and parsley to cooker. Slowly add flour mixture to cooker.
   
8. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
   
9. Season with salt and black pepper to taste.
   
10. Makes: 4 main dish servings.