Beef Goulash À La Sigrid

Heat the oil in the kelomat pan (small kelomat) and fry the chopped onions until translucent.

Add the paprika, garlic and marjoram to the onions, stir briefly and deglaze with a splash of vinegar.

Add the meat, stir, salt and let it color. Then pour in the soup, stir and put the lid on and close. Cook on speed 10 until the valve pops open (hisses).

Turn down heat, but still leave pressure. After 1/2 hour, turn off the heat and wait until the valve is all the way down or the pot is no longer pressurized. Open the pot, stir, and add the tomato paste.

Serve the beef goulash with spaetzle or simply fresh rolls.

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