Hungarian Beef Goulash

Ingredients:

Method:

Preheat oven t0 230 ℃ / 450 ℉.
On a baking sheet add parchment paper, place a rack on top of parchment.
In a bowl, add Beef, Salt, and Pepper. Toss to mix. Add Oil, toss until beef well coated. Place Beef on rack, place baking sheet in the oven for 35 minutes, (until Beef well caramelized).
In an Instant Pot on medium heat add Tomatoes, Chicken Stock, Vinegar, Splenda, and Salt. Cover, bring to a simmer.
In a fry pan, on medium high heat, add Oil allow to get hot. Add Onions, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 10 minutes, (until they are slightly browned). Add Peppers, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes.
Reduce heat to medium, make a well in centre of pan, add Garlic and sauté for 30 seconds. Deglaze the pan with Wine, allow Wine to mostly reduce. Add Vegetables to the pot.
In a small dry fry pan on medium heat add Pepper, Oregano, Caraway Seeds, Paprika, and Thyme. Heat for 1 minute, constantly stirring. Add Spices to pot, mix well.
Add Beef to pot.
Pressure cook for 45 minutes.
Roux:
- In a fry pan on medium heat add Butter, allow to melt. Sauté Butter for 3 minutes, constantly stirring, (until frothing slows down). Slowly add in Flour, sauté for 3 minutes. Add to pot.
Serve with Spaetzle or Mashed Potatoes.