1. Cut the cleaned tongue into desired size chunks. Place in the electric pressure cooker with approx. 500ml water and the chopped vegetables (onion, celery stalks and the carrot). Add all the other ingredients (herbs, salt, Paprika, coriander powder, chilli flakes, tomato purée, cayenne pepper, nutmeg, bay leaves, thyme). I wasn't joking when I said all ingredients ? you see, well, all apart from the potatoes.
2. Set the pressure cooker for 15 min cooking if electric. Cook the goulash covered. Allow for the pressure to ease so you can take lid off. This normally takes about 15-20 min after stopping the cooking. I normally don't have the patience to wait so I release the pressure manually by unlocking the whistling knob into whistling position from the locked one. Just be careful. You really need to be used to the cooker do you know exactly what you are doing. If you don't have a pressure cooker just cook the goulash for approximately 40 min from boiling point and has to be covered.
3. After the initial cooking period, add the sliced or cubed potatoes and cook uncovered for a further 25 min uncovered on lower fire if cooked conventionally or pressure cooker. Allow for the sauce to reduce down and in the last 5 mins of cooking, pick up a ladle full with juice and in a plate just dissolve the gravy powder. If there isn't sufficient goulash juice use around 150 ml hot water. Cook for the last 5 minutes and then take away/turn power off.
4. Serve either as it comes or with some rice or bread. On its own this is absolutely gorgeous too. Enjoy every mouth full - delicious!
My daughter has been nagging me for the Goulash recipe I made when she was growing up. When I found this older cookbook, Ground Beef Cookbook, there was a Goulash recipe that looked like it might be close to what she remembers