Hungarian Goulash (Gulas')

• 1 1/2 - 2 lbs stew meat
• 1 -2 medium onion, chopped fine
• 1 teaspoon caraway seed
• 1 teaspoon Hungarian paprika
• 1 tablespoon tomato paste
• 1 beef bouillon cube
• 1/2 green pepper, chopped
• 1/3 - 1/2 cup water
• 3 -4 medium potatoes, water to just cover
• flour

1. Brown onions and reserve.
2. Brown chuck cubes.
3. Add all other ingredients together with 1/3 - 1/2 cup of water.
4. Cook in pressure cooker for 20 minutes.
5. As I remember (it is not written in my original instructions), I cook the beef in the pressure cooker for 20 minutes and then turn the heat off. I let the pressure cooker sit for about another 1/2 hour (without releasing the pressure) while I mess with the potatoes. This probably amounts to about 1 1/2 - 2 hours of "normal" cooking.
6. While cooking, boil 3-4 medium potatoes (cut up in about 1 1/2 inch cubes in as little water as possible. "As little water as possible" means just barely cover the potatoes with water and use a small pot, so that they are crowded together. When both are done, add potatoes and the potato water to the stew. Thicken with flour.
7. * Hungarian paprika is essential here. Domestic paprika is food coloring. Hungarian paprika is a SPICE.

stew meat, onion, caraway seed, paprika, tomato paste, green pepper, water, potatoes, flour

Taken from www.food.com/recipe/hungarian-goulash-gulas-294020 (may not work)