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Title: Good Hungarian Goulash
Categories: Blank Hungarian
Yield: 4 Servings
9 | oz | Onions |
5 | oz | Smoked bacon, finely diced |
1/2 | ts | Paprika |
7 | oz | Lean beef, cut into small pieces |
Potatoes | ||
Salt | ||
Marjoram | ||
Caraway seeds | ||
Garlic (optional) |
In pressure cooker bottom, saute onion and bacon; add garlic if desired. Stir in paprika and immediately add not quite 1 1/4 cup water. Add beef, potatoes, salt, marjoram and crushed caraway seeds. Put on lid, and pressure-cook for 15 minutes.
Makes 4 servings.
From: Donauland Kochbuch, Vienna, 1967
Posted by Karin Brewer. Courtesy of Fred Peters.
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