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Hungarian Goulash
Serves 4
• 225 g lean beef, cut into small pieces
• 1/2 cup (140 g) bacon, finely diced
• 1 1/2 cups (255 g) onion, chopped
• 2 potatoes, chopped
• 1/2 teaspoon (2 ml) paprika
• 2 garlic cloves, minced (optional)
• 1/4 teaspoon (1 ml) marjoram
• 1/4 teaspoon (1 ml) crushed caraway seeds
• Salt, to taste
• 1 package egg noodles, cooked
Directions:
Sauté bacon and onion in a pot. Add garlic, if desired.
Stir in paprika and 1 1/4 cup (300 ml) water. Add beef,
potatoes, salt, marjoram and crushed caraway seeds.
Add the contents of the pot to Mellerware pressure
cooker. Lock the lid in place and set to the
suggested setting and adjust time. Allow pressure to
drop by releasing the pressure valve and remove the
lid. Serve over hot egg noodles.
Suggested time: 15 minutes
Suggested setting: meat
Easy Beef Pot Roast
Serves 2-3
• 3 tablespoons (45 ml) canola oil
• 700 g pot roast
• Salt and pepper
• 1 onion, chopped
• 1 bay leaf
• 1 1/2 cups (375 ml) water or beef
stock
Directions:
Place canola oil and roast in a pot and brown on all
sides. Then place roast on a trivet in the Mellerware
pressure cooker. Season roast with salt and pepper.
Add chopped onion, bay leaf, and water. Lock the lid in
place and select the suggested setting and adjust time
(see below). Once cooked, allow pressure to drop by
releasing the pressure valve and remove the lid.
Suggested time: 35 minutes
Suggested setting: meat
If not sufficiently tender, lock the lid back in place and
cook for an additional 5 minutes
Stuffed Cabbage Hungarian Style
Serves 4
• 1 head cabbage, separated into leaves
• 1 cup (250 ml) tomato sauce
• 1 cup (250 ml) water
• Salt and freshly ground pepper
• 225g tin sauerkraut, rinsed and well drained
• 450 g chopped beef, or a mixture of beef, veal and
pork
• 1 onion, finely chopped
• 1/4 cup (60 ml) rice
• 1 tablespoon (15 ml) minced parsley
• 2 tablespoons (30 ml) chicken stock
• Sour cream or yogurt (optional)
Directions:
Fill a pot halfway with water and bring to a boil. Add
several cabbage leaves at a time and cook briefly until
they are softened. Drain on paper towels. Then add the
tomato sauce, water, salt, pepper and sauerkraut, and
mix well. In a bowl, combine the chopped meat, onion,
rice, parsley, and chicken stock, and season with salt
and pepper. Place about 2 tablespoons (30 ml) of this
mixture in each cabbage leaf, fold the sides, then roll.
Add contents of pot to the Mellerware pressure cooker
and arrange the cabbage rolls inside the cooker, over
the sauerkraut mixture. Lock the lid in place and set
to the suggested setting and adjust time (see below).
Once cooked allow pressure to drop by releasing the
pressure valve and remove the lid. Serve with sour
cream or yogurt on the side.
Suggested time: 35 minutes
Suggested setting: meat
Jambalaya
Serves 4-6
• 1 tablespoon (15 ml) vegetable oil
• 225 g boneless skinless chicken breasts cut into
2.5cm pieces
• 225 g fully cooked andouille or Italian sausage,
sliced
• 225 g uncooked shrimp, peeled and deveined
• 2 teaspoons (10 ml) Creole seasoning
• 1 teaspoon (5 ml) dried thyme leaves
• 1/8 teaspoon (0.5 ml) cayenne pepper
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 3 stalks celery, sliced
• 1 cup (250 ml) long grain rice
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