Low Carb Goulash

One of the things I try to do with low carb versions of dishes is to incorporate as many additional vegetables as I can. A classic Hungarian goulash contains far fewer ingredients than this, but this version works well. Also Hungarian Goulash is usually served with rice and I leave that out here to keep the carbs down.

Ingredients

500g Stewing beef pieces
2 Onions, chopped roughly
2 Carrots, chopped roughly
1 red and one green pepper, chopped roughly
3 Sticks of celery, chopped roughly
1 heaped desert spoon of smoked paprika
Salt
Olive oil for cooking
1 Tin of tomatoes
Creme Fraiche to serve

Method

Brown the beef in a pressure cooker with the lid off. Use plenty of heat to thoroughly brown the outside of the meat. Remove the meat from the pot and put aside. Fry the onions, carrot and celery in the same pot until they are beginning to brown. Return the meat to the pot. Add the tomatoes and paprika and put the lid on. Cook at pressure for about 45 minutes. Add the peppers. Bring the pot back to cooking pressure and turn the heat off immediately. Let it come to normal pressure in its own time. This is sufficient to cook the peppers.
Ladle the goulash into bowls and add a dessert spoon of creme fraiche and stir in.