New findings and traditional Hungarian food: Goulash Soup.

Keeping on defrosting my mom’s freezers I discovered another wonderful piece of meat: veal cheek. Ok, I know it could sound not really appealing but trust me, it is worth it to give it a try! This cut is incredibly cheap, as it is almost considered a scrap…but for the ones who know, it is a great alternative, soft and very tasty. As long as the weather changed and temperatures went down lately, I was craving something warm and comforting…so I decided to make a Goulash Soup! This is a traditional Hungarian dish, which is basically a stew made with beef or veal, tomatoes, potatoes and paprika (a lot of paprika!!). Stews usually take a long time to be cooked but I am always in a hurry…that’s why I cheated a bit using a pressure cooker 🙂 It took me half time but the result was excellent anyway! To serve my Goulash I used some mini-cocottes (French cast-iron casseroles)…because looks also counts!

Goulash Soup made with pressure cooker

Goulash Soup made with pressure cooker_ Paprika Red

Ingredients:

  • 1,5 pound veal cheek (or beef for stew)
  • 2 tbs butter
  • 4 tbs oil
  • 1 big onion
  • 16 oz canned tomatoes (or 2 cups fresh, then squeezed)
  • 1 tbs paprika (2 if you like it hot)
  • 3/4 tsp cumin
  • 1 tsp garlic powder (or 1 clove fresh garlic)
  • 1 tbs all purpose flour
  • 3 potatoes chopped
  • Salt and pepper

Directions:

  1. Let butter and oil melt in your pressure cooker. In the meantime chop veal cheeks into big chunks (about 1x1inch) and mince the onion. Put them into the pressure cooker and make them brown slightly (2-3 min)
  2. Sprinkle with flour and stir with a wooden spoon. Add paprika, cumin, garlic powder and tomatoes. Adjust with salt (don’t be afraid to add a good amount of it!) and add half cup of water. Close the pressure cooker and count 30 minutes from the whistle.
  3. Additional: In the meantime peel and cut potatoes and once meat is ready open the pressure cooker (be careful and respect the procedure to do that) and add potatoes. Close again and count 5 min from the whistle.
  4. Once ready, if the consistency is still too liquid make it go on medium heat, stirring until you reach the right result. If you desire an even creamier soup add a tablespoon of corn starch, previously melted in little cold water and stir on heat for about 2-3 min.

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