Well, I didn't actually cook this today. I just took it out of my freezer. I usually prepare a huge pot of goulash and then freeze it for the days that I don't have time to cook or am sick or else. I have always loved goulashes. With beef, pork, bell pepper, sauerkraut - all the varieties. I like it best with red cabbage and potato dumplings. It is also great with green beans or peas & carrots, and pasta. You should use a short pasta that can take up the sauce, like fusilli, gemelli, elbows etc. Also, the original recipe calls for caraway, which I don't like. So I use cumin instead. The amount of hot and sweet paprika can be altered depending on how hot you like your goulash.
You can turn this goulash into a hearty soup by adding more water and bell pepper, tomatoes and potatoes. Other variations include mushrooms, white beans, peperoni, or ketchup.
1 1/2 pounds beef for stewing, cut into 2 inch cubes
4 oz sliced bacon, cut into 1/2 inch strips
2 large onions, coarsely chopped
1 1/2 tbsp sweet paprika
1/2 tbsp hot paprika
1/2 tsp cumin
1 tsp garlic powder
2 tsp marjoram
2 tbsp corn starch
In a pressure cooker, fry the bacon until crisp. Drain on paper towels, reserve bacon fat. Working in batches, brown meat from all sides, using bacon fat. Fry the onions until starting to soften, about 5-7 minutes. Add bacon, meat and both paprika powders. Stir for one minutes. Add 1-2 cups of water, depending on how much sauce you like. Add cumin, garlic, marjoram, and season to taste with salt. Cook in goulash in pressure cooker over low heat for about 45 minutes. Dissolve corn starch in 2 tbsp water and thicken goulash. Adjust taste with salt, paprika powder, and marjoram.