Page
21
of
42
Hungarian Goulash
4.2 Qt.
6/8 Qt.
Ingredients
1 1/2 lbs.
3 lbs.
Beef Stew Meat, 1 in. pieces
2 Tbsp
1/4 cup
Fat
2
3
Onions, medium, sliced
1 tsp
2 tsp
Salt
1/4 tsp
1/2 tsp
Pepper
1/2 tsp
1 tsp
Paprika
1/2
1
Bay Leaf
1/2 tsp
1 tsp
Ground Marjoram
3 cups
6 cups
Water
4
8
Potatoes, medium, whole
4
8
Carrots, medium, cut lengthwise
2
4
Turnips, cut in halves
1 cup
2 cups
Green Pepper, chopped
4-6 servings
8-12 servings
1.
Brown beef in fat in cooker.
2.
Add onions, salt, pepper, paprika, bay leaf, marjoram and water.
3.
Cover, set control at 10 PSI and cook 15 minutes after control jiggles.
4.
Cool cooker normally for 5 minutes, then place under faucet.
5.
Place remaining ingredients on rack over beef.
6.
Cover, set control at 10 PSI and cook 10 minutes after control jiggles. Reduce pressure
instantly
7.
Prepare gravy recipe.
Corned Beef and Cabbage
4.2 Qt.
6/8 Qt.
Ingredients
2 lbs.
4 lbs.
Corned Beef Brisket
3 cups
4 cups
Water
4
8
Carrots
4
6
Potatoes, medium, cut in halves
4
8
Cabbage wedges
4
8
Onions, small, whole
4 servings
8 servings
1.
Place corned beef in cooker. Add water
2.
Cover, set control at 10 PSI and cook 60 minutes after control jiggles.
3.
Cool cooker normally for 5 minutes, then place under faucet.
4.
Add remaining ingredients.
5.
Cover, set control at 10 PSI and cook 8-10 minutes after control jiggles. Reduce pressure
instantly.
