Chris and Madison love when I make my American Goulash. It is not Hannah’s favorite but she likes it, She had it for the first time for dinner on Thursday night. I prefer it with a bit of cheddar cheese sprinkled in and a side of saltine crackers. We make it at home in the winter, also while out camping in the early spring and late fall.  I hope you enjoy this as much as we do.

 

 

American Goulash – Pressure Cooked

(In my 8-quart Elite Pressure cooker)

 

Ingredients you will need:

2lbs of Ground Chuck

1 onion chopped

1 tbsp of Minced Garlic

2 – 14.5oz cans of diced tomatoes

1 – 15 oz can of tomato sauce

4 cups of water

2 Bay leafs

1 tsp of seasoned salt

2 tsp of dried Oregano

2tsp of dried basil

4 tsp of soy sauce

1 16oz package of elbow macaroni noodles

Shredded Cheddar Cheese (optional)

Saltine Crackers (optional)

 

 

 

Step One:

Using your pressure cooker saute mode brown your 2lbs of ground chuck. ( Do not drain any grease.)

 

Step Two:

Once the meat has brown add tomato sauce and diced tomatoes to the top of the hamburger. ( I prefer Hunts brand for the sauce and tomatoes)

 

 

Step Three:

Add 1 tablespoon of Minced Garlic.

 

 

Step Four:

Added your chopped onion. 

 

 

Step Five:

Add 16oz of elbow macaroni pasta.

 

 

Step six:

Add 4 cups of water And 3 tsp of soy sauce.

 

Step seven:

Grind your dried spices before adding your combined Oregano and basil. 

 

 

Step eight:

Add 2 Bay Leaves

 

 

Step nine:

Add 1 tsp of seasoned salt. (I prefer Landry’s)

 

Step Ten:

Mix your ingredients.

 

 

Step eleven:

Set Pressure Cooker to soup mode and cook under pressure for 6 minutes. 

 

 

 Make certain your pressure release value is set to airtight.

 

Step Twelve:

Once the pressure cook time has elapsed, use the Quick Release method to release the pressure.

 

 

 

Step Thirteen: 

Serve with a sprinkle of cheddar cheese and a side of saltine crackers. Enjoy and Happy Camping!!