Quick Goulash

Method

1. In a pressure cooker, brown the beef stew meat in oil.
2. Add chopped onion, carrot, garlic, and paprika, and sauté for 1 minute.
3. Pour in beef broth, potatoes, salt, and pepper.
4. Close the pressure cooker and cook on high pressure for 20 minutes.
5. Let the pressure release naturally for 10 minutes.
6. Stir in sour cream before serving.
7. Serve with boiled potatoes or crusty bread.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.