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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice the salt pork. | 2. Melt the butter in the pressure cooker. | 3. Add the salt pork and cook until brown and crisp. | 4. Add the beef and brown lightly on all sides. | 5. Meanwhile, peel the onions and cut them into wedges. | 6. Peel the potoes and cut in half. | 7. Cut the green peppers into 1" squares. | 8. Add the onions, potatoes, and green peppers to the pan. | 9. Stir together the wine, tomato paste, paprika and salt and pepper to taste and add to the pressure cooker. | 10. Cover pressure cooker and bring up to full pressure. | 11. Reduce heat to stabilize pressure and cook for 12 minutes. | 12. Release pressure. | 13. Stir in the sour cream and caraway. | 14. Serve hot topped with additional sour cream, if desired. | 15. This goulash can be made in advance and refrigerated or frozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt pork	2	ounces		424.116	0.0	2.8633	45.6435
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
beef	2		cut	1075.7624	2.0792	191.9196	33.2673
onion	2			120.0	28.02	3.3	0.3
red potato	6			-	-	-	-
green bell pepper	2			-	-	-	-
white wine	1/2	cup		-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
hungarian paprika	4	teaspoons		-	-	-	-
salt pepper				-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
caraway seed	1 1/2	1/2		10.4895	1.5718	0.6228	0.4596

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.