Midnight Soup
Today we have a new recipe from @tinastausendschoen for you: Midnight soup from the Vitavit® Premium pressure cooker.
Cooking with the Fissler Vitavit® Premium pressure cooker gives you valuable time for what you love. Pressure cooking reduces cooking time by up to 70% – precious time you can use for things that are even more important to you than cooking. In Fissler pressure cookers, your ingredients and their aromas are sealed airtight. After the lid clicks securely into place and pressure builds up, the cooking time begins. The pressure inside the pot raises the boiling point of liquids from 110°C to up to 116°C. This temperature increase more than halves the cooking time compared to a conventional saucepan.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 750 g | mixed goulash |
| 2 tbsp | vegetable oil |
| 2 onions, peeled and diced | |
| 1 tsp | sugar |
| 2 tbsp | tomato paste |
| 1 pair of Landjäger (dried), sliced | |
| 1 red bell pepper, peeled, deseeded and diced | |
| 3 | Carrots, peeled and diced |
| 400 g | firm-cooking potatoes, peeled, diced |
| 250 ml | dry red wine |
| 750 ml | Beef stock |
| 1 | Clover of garlic |
| 1 tsp | Caraway |
| 2 tsp | Paprika powder |
| 1/2 tsp | Thyme |
| Salt & Pepper |
Instructions
Step 1 of 3:
Cut the goulash into slightly smaller cubes if necessary. Heat oil in the Vitavit Premium pressure cooker and sear the meat in portions on all sides. Season with salt and pepper. Remove.
Step 2 of 3:
Sweat the onions in the cooking fat together with the sugar and tomato paste, and deglaze with red wine. Add the meat, bay leaves, caraway seeds, paprika, garlic clove, Landjäger sausage, and thyme, and pour in the beef stock. Close the pot and, as soon as the green ring appears, cook for 20 minutes on pressure setting 3.
Step 3 of 3:
Release the steam from the pot and open it. Add the diced potatoes and carrots and cook everything for another 3 minutes on setting 1. Release the steam, open, and season again if necessary.
