Instructions: In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.

Return all the meat to cooker and add potatoes, onion, garlic, thyme, beef broth, tomato sauce, 1 cup water, vinegar, and Worcestershire sauce.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 10 minutes.

Allow pressure to come down naturally. Carefully remove lid.

Meanwhile, in a small mixing bowl stir together flour, paprika, and 1/2 cup water. Add peas and parsley to cooker. Slowly add flour mixture to cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and black pepper to taste.

This recipe yields 4 main-dish servings (7 1/2 cups).

Comments: The flavors of classic goulash have been combined in this main-dish soup. Be sure to use Hungarian paprika - its more flavorful than regular paprika.

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