Beef Goulash Soup

Recipe Ingredients

2 tablespoons	30ml	Cooking oil
1 lb	454g / 16oz	Boneless beef chuck roast - cut 1/2" pieces
2 cups	474ml	Potatoes - peeled, and
		Cut into 1/2" cubes - (2 medium)
3/4 cup	46g / 1.6oz	Chopped onion
2		Garlic cloves - minced
1 tablespoon	15ml	Snipped fresh thyme
		= (or 1 tspn dried thyme, crushed)
1		Beef broth - (14 oz)
1		Tomato sauce - (8 oz)
2 tablespoons	30ml	Red wine vinegar
2 teaspoons	10ml	Worcestershire sauce
1/4 cup	15g / 0.5oz	All-purpose flour
2 tablespoons	30ml	Hungarian sweet paprika
1/2 cup	118ml	Water
3/4 cup	177ml	Loose-pack frozen peas
1/4 cup	59ml	Snipped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.

Return all the meat to cooker and add potatoes, onion, garlic, thyme, beef broth, tomato sauce, 1 cup water, vinegar, and Worcestershire sauce.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 10 minutes.

Allow pressure to come down naturally. Carefully remove lid.

Meanwhile, in a small mixing bowl stir together flour, paprika, and 1/2 cup water. Add peas and parsley to cooker. Slowly add flour mixture to cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and black pepper to taste.

This recipe yields 4 main-dish servings (7 1/2 cups).

Nutritional facts per serving: calories 444; total fat 16g; saturated fat 4g; cholesterol 82mg; sodium 823mg; carbohydrate 42g; fiber 4g; protein 34g; vitamin A 28%; vitamin C 46%; calcium 5%; iron 41%.

Source:
Better Homes and Gardens at http://www.BHG.com

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