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Easy Scallops Alfredo
Ground Beef and Noodle Goulash
| By : |
Although there’s nothing authentically Hungarian about this dish, it’s a
reasonable replication of the dish called goulash that was a favorite in the
’50s and ’60s in North America, often served at roadside diners. Once the
ground beef’s been cooked, chop it into small chunks (instead of shreds) so
the dish is more like a casserole rather than a stew.
There’s nothing like good paprika. It has a peppery flavor and isn’t just
a red coloring agent. You need not (and probably shouldn’t) use “hot”
Hungarian paprika here, but a better bottling of ground paprika will make
all the difference. If your paprika is more than a year or so old, trade up!
| Prep Time | 5 minutes |
| Cook Time | 27 minutes |
| Servings |
4-6 servings
|
Ingredients
- 3 1/2 cups diced tomatoes packed in juice
28‑ounce can - 2 cups beef or chicken broth
- 2 whole jarred roasted red peppers cut into thin strips
- 1 tbsp mild paprika
- 2 tsp stemmed and minced fresh oregano leaves or
1 teaspoon dried oregano - 1/2 tsp fennel seeds
- 1/2 tsp table salt
- 1 lb frozen ground beef
- 12 ounce regular, no‑yolk, or gluten-free dried egg noodles
Ingredients
|
Instructions
- Stir the tomatoes, broth, red pepper strips, paprika, oregano, fennel seeds, and salt in an Instant Pot. Set the chunk of ground beef into this sauce. Lock the lid onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off. - Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off. The valve must be closed. Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off. The valve must be closed. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use the edge of a large metal spoon and a meat fork to break the ground beef chunk into small, bite-sized bits, about like tiny meatballs. (The meat will still be pink or red inside.) Stir in the egg noodles and lock the lid back onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off. - Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed. - Use the quick-release method again to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well before serving.
Recipe Notes
Beyond
• For a richer stew, stir up to
• Or for brighter flavor, stir up to
• Add up to
top of the dish without dropping the temperature of the sauce too much.
• Garnish the servings with ground black or red pepper, if desired.
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes."
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The flavor is amazing in this dish. I would add a 16oz bag of egg noodles next time, only because there was still a decent amount of liquid remaining in the pot when it was finished. Will absolutely make this again.
What size jarred roasted red peppers
Hello everyone. Thanks for this good recipe. I want to share my favorite recipe too – baked salmon. I really love to eat salmon with rice and I add a lot of spice. I took recipe how long to cook salmon here club.cooking/articles/how-long-to-cook-salmon/
I didn’t get a response of how many jars of roasted peppers. SO I used just one large jar for this recipe. I think it’s enough peppers.
That being said …my family loved it.
I like the recipe because I dont have to precook meat and noodles
Geeze Amy, RTFM. “2 whole jarred roasted red peppers”
Husband and i both loved it
On which step would u yse cream it just says step.
For the cream what step does it go in
I substited ground meat with ground sausage and made it for breakfast….it was delicious! Good recipie to adapt, used fresh tomotoes and peppers because theyre in season. Its just a solid recipie.
Good and quick meal but, instructions tell you to add the Vinegar or cream in the wrong step. So I took off one star.
Marc1csi
So which is the right step to add cream?
Not the best Goulash i have ever made. But my kids devoured it.
Fast and easy! The hubs loved it. Just need to add a little salt.
Seems to be easy
Fast and easy !i switched it up and used fire roasted tomatoes, give it a little kick!
Very easy! Family loved it! I would make It again
Veey easy! It was a hit!
Delicious first recipe I’ve made. I added dried onions too. Didn’t make sure all the noodles were under the liquid so a few were still crunchy. Will make this again!
Someone needs to do some quality control on the recipe notes. There is no step number referenced for adding the cream. I believe it to be step 7. That’s what I intent to try. And the step number for adding the mixed vegetables is incorrect. It says to add “after stirring in the noodles” in step 7. The noodles are stirred in in step 4. It just seems like someone hurried to complete the recipe and did not double check. Even the part about the jarred peppers is kind of wonky. I’m assuming it means the equivalent of 2 whole peppers that have been jarred. Most peppers that are available that are jarred are already sliced, so a measurement would be more convenient for those who purchase their jarred peppers already sliced. If it is in some way to mean that you are supposed to add 2 jars… Well then it’s written incorrectly.
Its good and easy.
Can this recipe be made without insta since I don’t have one.
Can this recipe be made without insta pot
since I don’t have one.
I really love the flavor of this dish! It was a hit at my house! I did not use fennel seeds but instead used Italian seasoning- came out very flavorful!
The first time I made this, like many, I forgot to defrost meat for dinner. Halfway through putting the ingredients in the pot, I realized that I was out of roasted peppers. Desperate to find a substitute, I finely chopped up a cup of frozen mushroom medley (white,crimini,portabello & shitake.) I have never tasted a dish that was so meaty flavored! It truly was an umami bomb!!!
I have already defrosted my ground beef (before finding this recipe). What should I change in order to make this? Thanks