Moms Goulashn The Microwave

Directions bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish.

This is a review of the pluses and minuses of the very small Hawkins 1.5 liter pressure cooker, and a recipe for a 60-second vegetable goulash.

I have used large pressure cookers for years, mainly a huge stainless steel Presto. I recently bought a tiny 1.5 liter Hawkins for $28 on amazon and have found it to be one of the more fun appliances to cook with that I own, and I have a lot.
Hawkins CL-15 Classic Aluminum Pressure Cooker, 1.5 Litre, Silver

The main thing I like about the small pressure cooker besides the wonderful and surprisingly rich flavors I get cooking with it is that since it cooks in such small amounts I can have fun experimenting with small batches of food to try different recipes and ingredients quickly and cheaply. I also save a ton of money making my own soups and stews or tenderizing the toughest and cheapest cuts of meat.

1.5 liters is a little over 6 cups, but that measurement only means it will hold that amount, not cook that amount. You can only pressure cook a smaller amount, between 3 or 4 cups.
I show below a recipe I came up with for a simple and delicious vegetable goulash that is quick to make. If you have vegetable broth, or meat or fish broth already prepared or bought, you can add the broth to the cooker with the vegetables, macaroni and spices,and once the steam starts spouting out the top and pressure is obtained it only takes 60 seconds to cook. The macaroni will be firm and not overcooked. In the video, I made a chicken broth by cooking a frozen chicken thigh with some onion and spices for 15 minutes in 2 cups of water. It tenderized and cooked the chicken and left me with two cups of excellent broth to make the goulash. If you are a vegetarian, you can easily make vegetable broth in the same way, only much quicker.

I am never going to buy soup again. You can take a few vegetables and broth or water and spices and make a wonderful soup or stew in minutes, or even seconds.

I do recommend you get a timer and use it with your cooker, it does not pay to overcook in a pressure cooker.
60 Second Vegetable Goulash for 1.5 liter cooker
note: I forgot to add cabbage in the recipe I made in the video. It should be added along with paprika because it adds a hearty flavor and thickens up the juices.. I know real goulash does not have macaroni, this is just a version of a stew I ate as a kid my mom would call goulash.
step one, make broth.
I used 2 tablespoons of Harmony House dehydrated vegetables
and 1/4 chopped onion, 1/4 tsp Turmeric, a dash of pepper, caraway seeds, red pepper flakes, Italian seasoning, and one frozen chicken thigh. Add 2 cups of water to chicken, vegetables and spices.
Use high heat to get pressure cooker to vent steam out in high bursts of steam. Turn heat down by one half immediately. You want to cook on moderate heat for 15 minutes. After 15 minutes, add water to the outside of the cooker to reduce heat and steam. Remove weight if no steam is escaping and remove chicken which should be tender. if your chicken was thawed, you cook for 10 minutes after the high temperature was reached and heat is reduced.
To make soup.
2 cups broth
if no broth is available, you can add 2 tablespoons of dehydrated Harmony House vegetable mix to 2 cups of water
1/4 chopped onion
1 small julienned carrot
1 diced celery stalk
1/3 cup elbow macaroni
1/2 can tomato, celery, onion, bell pepper
1/4 cup finely shredded and chopped cabbage
3/4 cup mixed frozen vegetables
kale ( or parsley)
red pepper flakes
black pepper
Italian seasoning
caraway seeds
garnish with shredded cheese

Once high pressure is obtained (explosive bursts of steam are escaping) remove from heat for 60 seconds. After 60 seconds run cold water over the cooker to reduce pressure. Serve hot with shredded cheese melted on top. the macaroni will be firm and not overcooked and the taste and color will be wonderful.

Start saving bones and scraps of meat, fowl, seafood, even shrimp shells,, or scraps of vegetables in the freezer to make different broths you can use later with your homemade soups and stews. You are going to have a lot of fun trying different recipes that are quick, cheap, delicious, and super healthy for you.
Thanks for watching,
I have a cooking playlist, among many other playlists and over 400 videos and add new videos every week.
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