Goulash
Serves 6-‐ 8
1
tablespoon olive oil
2-‐pounds lean ground beef
1 large Vidalia onion, chopped
1 red bell pepper, chopped
4 cloves garlic, chopped
1 (29-‐ounce) can tomato sauce
2 (14.5-‐ounce) cans fire roasted tomatoes
2 teaspoons dried basil
2 teaspoons dried oregano
3 tablespoons Paula Deen Hot Sauce
1 teaspoon garlic powder
2 cups of beef broth
2 cups elbow macaroni
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon chopped parsley
Set the pressure cooker dial for 15 minutes, add oil and heat.
Add ground beef and cook for 10 minutes, with lid off, breaking up meat
with back of spoon as you s@r.
Add onion and con@nue to cook, while s@rring, un@l tender, about 5
minutes.
Add remaining ingredients except for parsley, secure lid and set @mer
for 10 minutes.
When cook @me is complete, and pressure is fully released, open lid.
Let goulash stand for 20 minutes before serving.
Serve with garlic bread and garnish with chopped parsley.
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