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Ingredients
1 Slice bacon, finely chopped
2 Cups onion, coarsely chopped
2 Tablespoons red wine vinegar
2 Tablespoons tomato paste
1/4 Cup sweet paprika
2 Teaspoons caraway seeds
1 1/2 Cups chicken broth
2 Large bay leaves
1 Teaspoon salt (omit if using salty broth)
3 Pounds beef chuck, veal shoulder, or pork shoulder cut into 1� chunks
2 Pounds medium red-skinned potatoes, peeled or scrubbed & halved
1/2 to 1 Teaspoon dried thyme or marjoram
Salt & freshly ground pepper
1/2 Cup sour cream, for garnish
Instructions
Heat a 4-quart or larger cooker. Add the bacon and cook over medium-high heat, stirring occasionally, until it begins to render some of its fat. Stir in the onions and continue cooking until they begin to soften, about 1 minute.
Stir in the vinegar, tomato paste, paprika, and caraway seeds. Cooks for 30 seconds, stirring constantly. Stir in the broth, taking care to scrape up any browned bits sticking to the bottom of the cooker. Add the bay leaves, salt, and meat. Set the potatoes on top.
Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 16 minutes (beef) or 8 minutes (veal or pork). Turn off the heat. Allow the pressure to come down naturally.
Skim off the fat that rises to the surface or degrease the cooking liquid in a fat separator. Remove the bay leaves. Stir in the thyme or marjoram and season well with salt and pepper. Let the stew rest for about 5 minutes. (The potatoes will absorb some of the liquid and thicken the stew.) Spoon the goulash into lipped plates or large, shallow bowls. Top each portion with a dollop of sour cream.