How to make
The carrots are cleaned and diced, as well as onions.
The meat is cut into about 0.6 - 0.8″ (1.5 - 2 cm) cubes.
The mushrooms are cleaned and cut into slices.
If the thyme is fresh, it is finely chopped.
A pressure cooker is placed to heat the fat at a high temperature. Add the meat and fry for about 20 minutes. Allow the water to boil and caramelize.
Add the finely chopped onions and carrots, stew them in the fat for about 1-2 minutes and then the mushrooms, fry them along with the meat, until they soften but they must remain in the fat.
Add the wine and leave it for 1 minute for the alcohol to evaporate and its aroma to remain.
In a bowl, mix the tomato puree with the spoonful of flour, until it turns into a paste. Pour it into the pot and stir. Add the broth, sprinkle with thyme, salt, black pepper and add a few peppercorns from the mix.
The pot is closed and as soon as the valve makes a sounds, the temperature is reduced to low enough to keep the valve going. It is left on the stove for about 40-45 minutes.
During this time, the small pasta is boiled in salted water, according to the manufacturer's instructions. Rinse it under cold water, strain it and drizzle it with olive oil and mix.
After the cooking time of the goulash has elapsed, the pot is opened.
The pasta is poured on the bottom of the plate and the goulash is placed on it.
Sprinkle with parsley.
