17
18
Beef Goulash
4 - 5 Servings
INGREDIENTS
1 tablespoons vegetable oil
1 large onion, finely chopped
1 tablespoon sugar
1 1/2 pounds boneless beef shank, well trimmed and cut into 1-inch cubes
2 tablespoons sweet paprika
1 tablespoon hot paprika
3 tablespoons tomato paste
1 tablespoon minced garlic
1 tablespoon chopped fresh marjoram
1/2 teaspoon chopped fresh thyme
2 teaspoons kosher salt or to taste
1/2 teaspoon freshly ground black pepper
2 cups homemade or good-quality canned chicken stock
1/2 cup water
1 tablespoon balsamic vinegar
1 1/2 teaspoon caraway seeds, toasted in a dry skillet over medium-low heat until
fragrant, 1 - 2 minutes, and then coarsely ground
METHOD
1.
Set timer to 20 minutes and let pressure cooker preheat for 5 minutes
with the lid off.
2.
Add the oil to the pressure cooker.
3.
When oil is hot, add onions and sugar. Sauté, uncovered, until onions are
golden.
4.
Add beef cubes and sear both sides.
5.
Add sweet and hot paprika, tomato paste, garlic, marjoram, thyme, salt
and pepper. Sauté, stirring continuously for 1 minute.
6.
Add chicken stock, water, balsamic vinegar and caraway seed; stir and
secure lid.
7.
Set Pressure Release Device to SEAL and reset timer to 35 minutes.
8.
When cooking is complete, let pressure release naturally.
9.
Skim off liquid fat glistening on the surface. Taste and add more salt and
pepper, if desired.
10.
Serve hot with spaetzle, dumplings, potatoes, rice or Kaiser rolls.
Pressure Cooker Barbecued
Pulled Pork
4 Servings
INGREDIENTS
2 pounds pork butt, cut crosswise into 1/4-inch thick slices
Kosher salt and freshly ground black pepper
3 tablespoons commercial barbecue rub
1 tablespoons extra-virgin olive oil
1 1/2 cups good-quality canned chicken broth
1 cup good-quality bottled barbecue sauce
METHOD
1.
Season pork with salt, pepper and barbecue rub.
2.
Set timer to 50 minutes and let pressure cooker preheat for 5 minutes with
the lid off.
3.
Add the oil to the pressure cooker.
4.
When oil is hot, brown pork slices on both sides in batches then add the
chicken broth; secure lid and set Pressure Release Device to SEAL.
5.
When cooking is complete, let pressure release naturally.
6.
Remove lid and shred the pork using a fork and knife.
7.
Add barbecue sauce, and stir well.
8.
To serve, pile high on a soft sandwich roll and top with coleslaw, if desired.
