Goulash - Paula Deen kitchen electrics PDPC8 Instruction Manual & Recipes

Goulash
Serves 6 -­‐ 8
1 t ablespoon o live o il
2-­‐pounds l ean g round b eef
1 l arge V idalia o nion, c hopped
1 r ed b ell p epper, c hopped
4 c loves g arlic, c hopped
1 ( 29-­‐ounce) c an t omato s auce
2 ( 14.5-­‐ounce) c ans fi re r oasted t omatoes
2 t easpoons d ried b asil
2 t easpoons d ried o regano
3 t ablespoons P aula D een H ot S auce
1 t easpoon g arlic p owder
2 c ups o f b eef b roth
2 c ups e lbow m acaroni
1 t easpoon k osher s alt
1 t easpoon b lack p epper
1 t easpoon c hopped p arsley
Set t he p ressure c ooker d ial f or 1 5 m inutes, a dd o il a nd h eat.
Add g round b eef a nd c ook f or 1 0 m inutes, w ith l id o ff, b reaking u p m eat
with b ack o f s poon a s y ou s @r.
Add o nion a nd c on@nue t o c ook, w hile s @rring, u n@l t ender, a bout 5
minutes.
Add r emaining i ngredients e xcept f or p arsley, s ecure l id a nd s et @ mer
for 1 0 m inutes.
When c ook @ me i s c omplete, a nd p ressure i s f ully r eleased, o pen l id.
Let g oulash s tand f or 2 0 m inutes b efore s erving.
Serve w ith g arlic b read a nd g arnish w ith c hopped p arsley.
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