Beef goulash for the Salento Cuco


  • 500 g beef (shin, chuck or flap steak)
  • 200 g onion
  • 1 can of tomato purée
  • 1 clove of garlic
  • vegetable oil (or a spoonful of lard)
  • 3 measuring cups of beef broth or other broth
  • 1 spoonful of flour
  • sweet paprika
  • salt
  • pepper
  • cumin
  • marjoram


Pour a spoonful of oil in the cooker’s prepared inner pot so that it covers the bottom of the pot. Turn on the Sauté programme. When the oil gets warm, add the finely chopped onion and sauté until golden brown. Add beef and garlic Allow the meat to sear. Add flour and paprika and mix thoroughly; do so quickly to avoid the paprika becoming bitter. Season with salt, pepper, cumin and marjoram to taste. Add three more measuring cups of broth. Stir continuously. Turn off the Sauté programme. Cover the pod with the pressure lid. Turn on the programme Meat/Casserole (or Beef) for 30 (35) minutes. After the programme has finished, remove the lid and mix thoroughly. Serve with sliced onions and bread dumplings, or bread.