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Ingredients
Stew beef - 3 lb
Onions ( chopped, medium size ) - 2 pcs
Bell peppers ( chopped ) - 2pcs
Garlic ( minced ) - 5-6 cloves
Carrots ( chopped, medium size ) - 2pcs
Potatoes ( cut on 1” cubes, medium size ) - 5pcs
Avocado or olive oil ( to brown meat and saute vegetables ) - 2 tablespoons
Hungarian paprika ( sweet ) - ¼ cup ( feel free to add even more if you like )
Beef stock - 2 ½ - 3 cups ( if you want more soupy texture, add 1 more cup )
Diced tomatoes - 1 can ( 14.5oz )
Salt and pepper - season meat and + to taste
Flour - 2 tablespoons ( mixed with 1 tablespoon of water ), alternatively use 1 tablespoon of cornstarch
Caraway seeds ( optional ) - 1 teaspoon
To garnish: parsley and sour cream
Serve with: with fresh bread as a stew or soup, or with noodles, potatoes, or spaetzle
Preparation
After making a very traditional Hungarian dish called Chicken Paprikash a few weeks ago, I have received multiple requests from my followers to make another even more famous classic Hungarian dish called Goulash. There are some variations of this dish depending on the region and the country. For example in the US, goulash is known as a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. Sometimes also called slumgullion.
But the original classic Hungarian version of goulash is a rich, red beef stew flavored with vegetables, onions, garlic and of course, paprika.
( a lot of it…preferably sweet Hungarian paprika ).
The word gulya means 'herd of cattle' in Hungarian, and gulyás means 'herdsman' or 'cowboy'.
Goulash is a very comforting dish, very easy to make and in today's recipe I will show how to make an amazing Hungarian style goulash in the Instant Pot. If you don’t have an Instant Pot, I will also share on how to make this dish in the dutch oven, which is a bit of a longer process.
Step #1
Chop onions, bell peppers and carrots. Mince garlic and cut potatoes on 1 inch cubes.
Turn on Instant Pot to saute mode, add some oil and brown the meat in batches. Season the meat in the process. Cook for about 5 minutes, just to brown, no need to cook it through.
When browned, remove the meat from the Instant Pot.
Add remaining oil to the pan and saute onions and peppers until onions are translucent. Now add garlic and saute for another minute.
Add a little bit of beef broth and deglaze Instant Pot. Always remember to deglaze after sauteing and before pressure cooking to avoid burn message on your Instant Pot.
Now, turn off your Instant Pot.
Step #2
Now you can add remaining ingredients to the pot except flour. I added 2 ½ cups of broth, but if you want to make a more soupy texture of this dish add 3 ½ or even 4 cups of broth instead.
For this recipe use original sweet Hungarian paprika which has a nice, rich and sweet red pepper flavor.
Pro tip: Never put paprika in a very hot pot, paprika burns very easily and will become bitter. So add it to a cooler pot or to a liquid.
Now, close the lid, turn on Instant Pot on high pressure for 25 minutes. Allow Instant Pot to release pressure naturally for about 15 minutes, and then release remaining pressure manually.
Taste to see if you need to add more salt.
And finally, if you want to thicken the sauce, turn on saute mode, add flour or cornstarch mixture and simmer it for about 5-7 minutes or until sauce thickens.
You can serve it with fresh bread as a stew or a soup, or with noodles, potatoes, or Hungarian dumplings.
Now, if you don’t have an instant pot and want to make this dish in a dutch oven, the process is almost the same. For the Dutch oven I will need to add more broth, about 5 cups, since during the long simmering process a lot of liquid will evaporate. Simmer meat in a broth with spices for about 40 minutes and then add potatoes and carrots and simmer for another 40 minutes or until beef is nice and tender.
So for this recipe using instant pot I was able to save myself about 30-40 minutes in cooking time.
Enjoy!
