Cut the meat into small pieces, finely chop the onion and garlic cloves. Heat a little oil in the pressure cooker and fry the onion until it turns brown.
Fry the garlic briefly, then remove the saucepan from the heat, stir in 2 tablespoons of paprika powder and quickly deglaze with the vinegar and soup.
Return the saucepan to the plate and, simmering gently, saute the onion for 15-20 minutes. Add the tomato paste, cumin and a little salt and pepper and add the meat, close the pressure cooker and cook the meat until tender, about 25 minutes.
Mix the flour with a little cold water and stir into the goulash. Serve the goulash with any side dishes.
Preparation Tip:
The beef goulash can also be wonderfully frozen. So you always have one quickly ready when there is a need.
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