Hungarian Goulash Under Pressure - cooking recipe

Ingredients

2 ounces salt pork
1 tablespoon unsalted butter
2 lbs beef, rmp cut into 1 1/2 inch cubes
2 large onions, about 1 lb
6 small red potatoes
2 medium green bell peppers
1/2 cup dry white wine
3 tablespoons tomato paste
4 teaspoons Hungarian paprika
salt and pepper
1 cup sour cream
1 1/2 teaspoons caraway seeds

Preparation

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