Ground Beef and Noodle Goulash
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
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!
Votes: 12
Rating: 4.33
Rate this recipe!
Cuisine Modern
Difficulty Easy
Browse Category Meat, Rice & Pastas
Duration 30-60 min
Cooking Technique Max Pressure Cook, Pressure Cook
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
Cuisine Modern
Difficulty Easy
Browse Category Meat, Rice & Pastas
Duration 30-60 min
Cooking Technique Max Pressure Cook, Pressure Cook
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
Votes: 12
Rating: 4.33
Rate this recipe!
Instructions
  1. 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.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
  3. 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.
  4. 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.
  5. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  6. 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.
  7. 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 1/2 cup heavy or light cream into the goulash after opening the cooker in step.
• Or for brighter flavor, stir up to 1 tablespoon balsamic vinegar into the goulash after opening the cooker in step 7. (But do not use both cream and vinegar— the cream will curdle.)
• Add up to 2 cups frozen mixed vegetables: Scatter them over the top of the dish after you stir in the noodles in step 7. (That way, they’ll steam on
top of the dish without dropping the temperature of the sauce too much.
• Garnish the servings with ground black or red pepper, if desired.

17 replies
  1. AmberYanez
    AmberYanez says:

    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.

  2. Zilla
    Zilla says:

    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/

  3. Amy Rodgers
    Amy Rodgers says:

    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

  4. Briggsy
    Briggsy says:

    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.

  5. MARC1CSI
    MARC1CSI says:

    Good and quick meal but, instructions tell you to add the Vinegar or cream in the wrong step. So I took off one star.

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