1. Ingredients (4 servings)
   • 450 g lean stewing beef (chuck or similar), cut into bite-sized chunks
   • 160 g onion, chopped
   • 1 red bell pepper (~150 g), chopped
   • 1 Tbsp (15 g) sweet paprika
   • 1 tsp (5 g) garlic powder
   • 240 ml beef broth
   • 200 g crushed tomatoes (or passata)
   • Salt & pepper to taste
2. Instructions
   1. Sauté the Beef (Optional)
      • Set cooker to Sauté mode. Lightly sear the beef chunks with a little oil, seasoning with salt and pepper.
   2. Combine Ingredients
      • Add chopped onion, bell pepper, paprika, garlic powder, beef broth, and crushed tomatoes. Stir well.
   3. Pressure Cook
      • Seal the lid and cook on High Pressure for 25 minutes; allow a 5-minute natural release, then quick-release the rest.
   4. Adjust & Serve
      • Taste and adjust seasonings. The sauce should be rich and thick; if you want it thicker, switch to Sauté mode and simmer for a couple of minutes. Serve over whole wheat noodles, brown rice, or simply with a side of steamed veggies.
3. Cook Time
   • ~25 minutes pressure cook (+5 min natural release)
4. Approx. Macros (per serving, goulash only)
   • Calories: ~300 kcal
   • Protein: ~35 g
   • Fat: ~10 g
   • Carbs: ~10 g