Goulash
Submitted by Little Bill
Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis unconventional goulash combines tender shredded beef with an entire can of clams for briny depth.
Whole tomatoes break down into a chunky sauce while crushed garlic and warm spices build layers of flavor.
Serve it plain with a dollop of sour cream or stir the cream right in for silky richness over rice or noodles.
Chef Tips
- Pressure cook the roast until it shreds easily with two forks, about 45 minutes
- Crush garlic cloves with the side of your knife to release maximum flavor
- Stir sour cream into individual bowls rather than the whole pot to prevent curdling
- Use the clam liquid along with the clams for extra oceanic richness
Ingredients
Directions
Cover roast with just enough water in pressure cooker. Cook for 45 minutes ‘till done. Remove roast from liquor and let cool. Add Can of whole tomatoes, can of clams, Sliced onions, sliced mushrooms, spices and tomato paste. Crush garlics with side of knife and add to stew. Stir and let simmer. When roast has cooled down shred into peaces and add to the stew to simmer. Either serve plain with sour cream on top or stir in sour cream and serve over rice or noodles. Or eat goulash alone, but with someone.
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