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1
In a 4- or possibly 6-qt pressure cooker heat 1 Tbsp.
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of the oil over medium heat.
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Cook meat, half at a time, till brown on all sides.
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Add in more oil, if needed.
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Remove the meat and set aside.
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Drain off fat.
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Return all the meat to cooker and add in potatoes, onion, garlic, thyme, beef broth, tomato sauce, 1 c. water, vinegar, and Worcestershire sauce.
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Lock lid in place.
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Place pressure regulator on vent pipe (if you have a first-generation cooker).
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Over high heat, bring cooker up to pressure.
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Reduce heat just sufficient to maintain pressure and pressure regulator rocks gently; cook for 10 min.
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Allow pressure to come down naturally.
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Carefully remove lid.
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Meanwhile, in a small mixing bowl stir together flour, paprika, and 1/2 c. water.
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Add in peas and parsley to cooker.
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Slowly add in flour mix to cooker.
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Cook and stir till thickened and bubbly.
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Cook and stir for 1 minute more.
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Season with salt and black pepper to taste.
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This recipe yields 4 main-dish servings (7 1/2 c.).
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Comments: The flavors of classic goulash have been combined in this main-dish soup.
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Be sure to use Hungarian paprika - it's more flavorful than regular paprika.
