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Goulash Soup

Trusted.Chef's picture
Ingredients
  Stewing steak/Leg of beef 3⁄4 Pound
  Salt 1 Teaspoon (Leveled) (5 Milliliter)
  Freshly ground black pepper To Taste
  Butter/Margarine 1 Ounce (25 Grams)
  Onion 1 Large, skinned and chopped
  Canned tomatoes 8 Ounce (1 Can Or 226 Grams)
  Canned tomato paste 2 1⁄4 Ounce (63 Grams Or 1 Can)
  Beef stock 1 Pint (600 Milliliter)
  Paprika pepper 15 Milliliter (1 Tablespoon (Leveled))
  Potatoes 1 Pound, peeled (450 Grams)
  Sour cream 1⁄4 Pint (1 Carton Or 142 Milliliter)
Directions

Trim the meat, cut it into small pieces and season well.
Melt the fat in the uncovered pressure cooker, add onion and cook until soft; about 5 minutes.
Add meat, tomatoes, tomato paste, beef stock and paprika to the pressure cooker.
Stir to blend ingredients together.
Put lid on pressure cooker, bring to high (15 lb) pressure, then cook for 15 minutes.
Reduce pressure quickly.
Cut potatoes into bite size pieces and add them to the soup.
Put the lid on the pressure cooker, bring back to high (15 lb) pressure, then cook for 4-5 minutes.
Reduce pressure quickly.
Serve soup and pour soured cream into each portion.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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