Dice onion and sauté with oil in a pressure cooker without the lid on, till golden brown.
Cut meat into small cubes and add to the onion. Cover the pot with a lid but don’t lock it yet.
The meat will release water, uncover the lid, and add salt, garlic, bouillon, paprika, and marjoram. Cover with a lid and cook till all the liquid is gone.
Add 1 cup of water and again cook till the water is gone again and the meet starts to stick to the bottom of the pot.
Add four more cups of water tightly close the lid and bring to boil, turn down the temperature to medium low, and cook for 20 minutes.
Check if the meat is tender.Place the pot in the sink and pour cold water over the top to unlock the lid.
Thicken the sauce with one cup of water and ¼ cup of flour (mix well together. Pour this mixture into the sauce and cook for five more minutes.
Chop half an onion and stir it in the sauce.
Guláš can be served with pasta, rice, or dumplings.
On 3 Tbs of oil, sate chopped onion till it turns gold.
Cut the sausage into small pieces and add to the onion. Fry for 5 minutes.
Peel the potatoes, and cut them also into small pieces. Add to the pot with caraway seeds, paprika, pepper, garlic, bouillon, salt, marjoram, and 1 cup of water.
Cover the pot with lid, and simmer for 2 minutes.
Add the rest of the water and slowly cook till the potatoes are soft, for about 20 minutes.
In a small cup, mix ½ cup of water with 2 Tbs of flour. While stirring pour the mixture in the soup. Cook for 2 more minutes.
In a large cooking pan preheat the oil and sauté onion.
Add minced garlic.
Stir in carrots, potatoes, celery, and corn. Stir and cook for five minutes.
Add water, salt, beef bouillon, and marjoram. Bring to boil and add the mushrooms. Let cook on medium high for 30 minutes.
With a tool for mashing potatoes press few times in the pot to mash any large pieces of potatoes.
Now we are ready to thicken the soup. In a small frying pan, melt 4Tbs of butter and stir in 3 tablespoons of flour. Mix the flour and butter well. The rouge will change color as it cooks. Take off the stove when the color is light brown immediately pour the rouge into the boiling soup. Mix well and let cook for another five minutes.
This soup is best served with something sweet like Vdolky or Palačinky.
