Ingredients: |
Ingredients: 1 lb. ground beef
1 onion, diced
2 bay leaves
2 tsp. Italian seasoning
½ tsp. pepper
1 tsp. salt
5 cloves garlic, pressed or minced
1½ T. Worcestershire sauce (or soy sauce)
1 green bell pepper, chopped
4 cups chicken broth or beef broth
2 cups small elbow macaroni
1 T. paprika
1 - 14 oz. can diced tomatoes, with the juice
1 - 14 oz. can tomato sauce (or marinara sauce, 2 cups
Optional:
1-2 cups cheddar cheese, shredded
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Directions: |
Directions:Turn on the pressure cooker’s Sauté setting. When the pot is hot add the ground beef. Also add the onion, celery and bay leaves. Cook until the onion starts to turn translucent. Add the Italian seasoning, pepper, salt, garlic, Worcestershire sauce (or soy sauce) and green bell pepper. Stir and sauté for a couple of minutes. Pour in the broth and stir. Put a glass lid on the pot and let the broth heat up to barely a simmer. Then add the macaroni and paprika. Stir. Add the diced tomatoes and the tomato sauce. BUT DO NOT STIR. Cancel the Sauté setting and press the Pressure Cook/Manual button. Then use the + or - button to choose minutes. When the cooking cycle is finished, do a controlled Quick Release of the steam/pressure by turning the knob towards the venting position in bursts, until you feel confident that no sauce will come out of the steam vent with the steam. Them turn the knob all the way to the venting position to continue venting all of the steam. When the pin in the lid drops down, open the lid facing away from you. Then give the goulash a stir. Taste and adjust the salt, if desired. Stir in the cheese. Serve immediately. |
This recipe for American Goulash is from