Hungarian Goulash

Ingredients

• 2 tablespoons Plain flour
• 800 grams Beef (I used y-bone) coarsely chopped
• 2 tablespoons Olive oil
• 2 medium BRown onions, finely chopped
• 2 cloves Garlic, crushed
• 1 tablespoon Sweet paprika
• 2 teaspoons Caraway seeds (I didn't have any so used cumin)
• 1/2 cup Water
• 1 tablespoon Tomato paste
• 1 Red capsicum, sliced thinly
• 1 cup Self-raising flour, sifted
• 1 tablespoon finely chopped fresh chives
• 2/3 cup Milk

Directions

1. Season flour in a large bowl and toss the pieces of beef to coat.  Shake off any excess.
2. Heat 1.5 tablespoons of the oil in the base of the pressure cooker.  Cook the beef in batches until browned and then remove from cooker.
3. Heat the remaining oil in the cooker and cook the onion on a medium heat, stirring, until soft.
4. Add the garlic, paprika and 2 teaspoons of the caraway seeds (we didn’t have any so we used cumin).  Cook, stirring, until fragrant.
5. Return the beef tot he cooker with the water combined with the tomato paste.  Secure the lid.
6. Bring the cooker to high pressure.   Reduce heat to stabilise the pressure and cook on the “low” setting for 25 minutes.
7. Release the pressure using the quick release button.  Once the pressure has dissipated remove the lid.
8. Add the capsicum, secure the lid again.
9. Bring the cooker up to high pressure, reduce heat to stabilise pressure.  Cook for 5 minutes.
10. Meanwhile make chive dumplings by combining sifted flour, chives and salt and pepper in a medium bowl.  Stir in the milk and combine to make a soft dough.
11. Release the pressure using the quick release button.  Once the pressure has dissipated remove the lid.  Season to taste.
12. Bring the goulash to the boil on the stove top.
13. Drop heaped tablespoons of the dumpling mixture into the goulash and sprinkle with the remaining seeds.
14. Simmer, partly covered with the lid (not under pressure) for about 10 minutes or until the dumplings are cooked through.