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How to Make Instant Pot Hungarian Goulash - A Step-by-Step Guide

When it comes to comfort food, there's nothing quite like a hearty bowl of Hungarian Goulash. This traditional dish is a staple in Hungarian cuisine, known for its rich and flavorful taste. And with the help of an Instant Pot, you can now make this classic dish in a fraction of the time it would take on the stove.

The Instant Pot has become a game changer for home cooks, offering the convenience of a slow cooker with the speed of a pressure cooker. And when it comes to making Hungaria...

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Ingredients

  • 1 pound beef sirloin, cubed
  • ¼ cup all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper, divided
  • ½ teaspoon ground white pepper, divided
  • 2 teaspoons olive oil, divided
  • 1 teaspoon bacon fat
  • 2 cups water
  • 2 teaspoons beef base
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons red pepper paste
  • ½ teaspoon dried minced shallot
  • ¼ cup sour cream

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 25 mins
  • Servings: 6

  • Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.
  • Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot). Mix water and beef base together thoroughly in a bowl and pour over the beef.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.
  • Release Instant Pot pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.
  • Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.

    • Nutrition

    191 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 38mg
    • Sodium: 250mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 15g
    • Vitamin C: 29mg
    • Calcium: 36mg
    • Iron: 2mg
    • Potassium: 322mg

    Categories

    Stew recipes
    Beef recipes
    Paprika recipes
    Soup recipes
    Hungarian recipes