2 pounds Stew meat
1/2 cup Flour
1 tablespoon Shortening
1 pound Onions, white, shredded
2 teaspoons Salt
1 tablespoon Paprika (Hungarian, sweet)
1 tablespoon Vinegar, cider or tarragon
1 tablespoon Caraway seeds
1 teaspoon Majoram
1 teaspoon Capers, chopped
2 ea Bay leaves
Parsley sprigs
1/2 cup Sherry wine
Instructions
Cut beef into 1-1/2 inch cubes, dredge in flour. Heat shortening in pressure cooker. Brown meat well, turning occasionally. Add onions and seasonings; blend. Add liquid. Close cover securely. Cook in pressure cooker (at 10 lbs.) for 20 minutes with regulator rocking slowly. Let pressure drop of its own accord. Remove bay leaves and parsely.
To enhance red color, heat 1/2 T butter, add 1 paprika and 2 T wine, let come to quick boil, pour over goulash before serving.
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.
Yields: 6 Servings
notes:
Cuisine:
Main Ingredient:
BigOven -- Easy to use recipe organizer
for Windows
www.bigoven.com
