Hi Pat, I found two (2) recipes, the one described (by you) and in the one booklet (1975) is named "Beef Goulash", the other (1976) is named Hungarian Goulash but does not include the ingredients you specified. So, I am posting both. Perhaps one of them is the one you'd like.

PRESTO BEEF GOULASH (1975)

4 lbs. chuck roast, cut into 2-inch cubes
3 tablespoons shortening
salt and pepper
1 1/2 teaspoons paprika
2 cups water
4 garlic cloves, minced
8 onions, chopped
16 allspice corns
28-ounce cans tomato paste
8 potatoes

Heat Cooker. Add shortening and brown meat. Season with salt, pepper and paprika. Add water, garlic, onions, allspice corns and tomato paste. Place potatoes around meat. Do NOT fill Cooker over two-thirds (2/3rds) full!

Close cover securely and place Pressure Regulator on vent pipe. Cook 15 minutes. Let pressure drop of its own accord.

HUNGARIAN BEEF GOULASH (1976)

2 lbs. chuck roast, boned, 1 1/2-inches thick
1/3 cup flour
1 tablespoon shortening
1 lb. white onions, peeled and shredded
2 teaspoons salt
1 tablespoon Hungarian paprika (sweet)
1 tablespoon vinegar, (cider or tarragon)
1 tablespoon caraway seeds
1 teaspoon marjoram
1 teaspoon chopped capers (optional)
2 bay leaves
parsley sprigs
1/2 cup dry sherry wine

Cut beef in 1 1/2-inch cubes; dredge well with flour. Heat Cooker and add shortening. Brown meat well. Add onions, seasonings, and liquid. Close cover securely. Place Pressure Regulator on vent pipe and cook 20 minutes with Pressure Regulator rocking slowly. Let pressure drop of its own accord. Remove bay leaves and parsley.

Note: If an extra bright-red color of goulash is desired, heat 1/2 tablespoon butter, add 1 teaspoon Hungarian paprika and 2 tablespoons wine or water, let come to a quick boil and pour over goulash before serving. Traditionally, serve goulash with broad noodles or boiled potatoes.