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Good Hungarian Goulashsoups/stews, hungarian 9 oz onions 5 oz smoked bacon, finely diced 1/2 teaspoon paprika 7 oz lean beef, cut into small pieces 1 potatoes 1 salt 1 marjoram 1 caraway seeds 1 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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