Hungarian Beef Goulash
By :Chop Secrets
instant pot recipe, instant pot Hungarian goulash, instant pot goulash recipe, Hungarian goulash recipe
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A hearty beef stew with lots of sweet Hungarian paprika in a fraction of the time of traditional cooking methods. (Note you have an American goulash with macaroni and ground beef in the database—this is not the same.)
instant pot recipe, instant pot Hungarian goulash, instant pot goulash recipe, Hungarian goulash recipe
Votes: 1
Rating: 2
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Course Main Course
Cuisine Hungarian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 40 minutes
Servings
6 people
Ingredients
  • 2 lbs beef chuck or bottom roast, cut into bite-sized pieces
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 medium onions finely diced
  • 1 clove garlic minced
  • 3 tbsp paprika preferably good quality Hungarian sweet paprika
  • 1 tsp caraway seeds lightly crushed
  • 1 tbsp tomato paste
  • 1/2 cup beef broth
  • 14.5 oz diced tomatoes (one can>
  • 2 tbsp corn starch or arrowroot
  • sour cream for serving (optional)
Course Main Course
Cuisine Hungarian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 40 minutes
Servings
6 people
Ingredients
  • 2 lbs beef chuck or bottom roast, cut into bite-sized pieces
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 medium onions finely diced
  • 1 clove garlic minced
  • 3 tbsp paprika preferably good quality Hungarian sweet paprika
  • 1 tsp caraway seeds lightly crushed
  • 1 tbsp tomato paste
  • 1/2 cup beef broth
  • 14.5 oz diced tomatoes (one can>
  • 2 tbsp corn starch or arrowroot
  • sour cream for serving (optional)
instant pot recipe, instant pot Hungarian goulash, instant pot goulash recipe, Hungarian goulash recipe
Votes: 1
Rating: 2
Rate this recipe!
Instructions
  1. Season the beef with salt and pepper.
  2. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When butter melts, brown the meat on one side, 3-4 minutes. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes.
  5. Add garlic, paprika, caraway and tomato paste. Cook and stir 1-2 minutes more.
  6. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  7. Put the meat and any juices back into the pot, stir in diced tomatoes.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  10. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  11. In a small bowl, mix together cornstarch and 1/2 cup pot juices. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
  12. Serve hot with a dollop of sour cream, alongside noodles, zucchini zoodles, mashed potatoes or with crusty bread.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

4 replies
  1. Enikő
    Enikő says:

    This is not Goulash…spelled Gulyás in Hungarian. This is called Pörkölt. It is good, but it’s not Goulash.

  2. Richrsd14
    Richrsd14 says:

    I added 1/4 cup of bacon bits to the beef when sautéed in the instant pot. I also left the beef in the pot while I sautéed the onions (easier than removing it). I also added 2 diced carrots & 1/2 of a red pepper with the onions & increased the garlic to 3 cloves. I also added a tablespoon each of honey & red wine vinegar & a tad more black pepper. Without these additions, the recipe is a bit bland. With them, it is much better & more like what the Germans traditionally call goulash – a variation on a Hungarian dish but known mostly in
    The US from the German version I believe.

  3. Sanja
    Sanja says:

    This turned out to be very tasty.
    I followed the recipe, however some instructions in recipe don’t make sense, for example step 6. need to come before step 5, otherwise things in pot will start burning. So while I was still able to follow the recipe, you need to use common sense with some of the steps or you will get a burned lunch.
    I got very thick goulash, and did not need to add any cornstarch or thickener, I also added the tomato paste at the end, and I think it is good I did that way, as I am certain the lunch would burn otherwise (tomato paste thickens the content a little bit as it soaks the available water).
    Maybe the beef broth that was specified half a cup in recipe, should be increased to one cup at least.

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