- 1 tablespoon lard or vegetable oil
- 500 g (1 lb) veal shoulder, cut into small chunks
- 400 g (14 oz) large onions, cut in half, then sliced into half-rings
- 2 tablespoons sweet paprika (preferably Hungarian noble sweet paprika)
- 2 teaspoons hot paprika
- 1 teaspoon dried marjoram
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste (concentrated purée)
- 400 g (14 oz) waxy (boiling) potatoes
- 1 red capsicum (bell pepper)
- 1 yellow capsicum (bell pepper)
- 5 cups (1.25 litres) salt-reduced beef stock
- 2 cloves garlic
- grated zest of 1/2 lemon
- Heat the lard or oil in a pressure cooker over medium–high heat. Add the veal and brown without the lid on for 2 minutes. Add the onions and cook for 3 minutes, stirring constantly.
- Reduce the heat to low. Sprinkle with the spices and season with salt and freshly ground black pepper. Stir in the tomato paste and 150 ml (5 fl oz) water. Cover with the lid and leave to gently braise with the pressure off while preparing the vegetables.
- Peel the potatoes and cut into 1 cm (1⁄2 inch) cubes. Quarter the capsicums lengthwise, remove the core and seeds, then cut the flesh into thin strips. Add the potatoes and capsicums to the pressure cooker and pour in the stock. Seal the lid in place and bring the cooker to high pressure (quick-cook setting) over high heat.
- Once high pressure is reached, reduce the heat to stabilise the pressure and cook for 2 minutes. Remove the cooker from the heat. Allow the pressure to release naturally.
- Meanwhile, peel and finely chop the garlic, then place on a chopping board and sprinkle with salt. Press to a fine purée using the back of a knife, transfer to a small serving dish and stir in the lemon zest.
- Once the pressure has released itself from the pressure cooker, carefully open the lid. Transfer the goulash to a serving bowl and serve with the lemony garlic purée.
On the stove
Follow steps 1 to 3 as above, using a heavy-based saucepan instead of a pressure cooker. In step 4, cover the saucepan and increase the cooking time to 45 minutes. Prepare the lemony garlic purée as directed in step 5 and serve with the goulash.