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Instant Pot Hungarian Goulash
Instant Pot Hungarian Goulash
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Braise beef cubes in multicooker, serve with spaetzle or noodles, top with sour cream.
Ingredients:
  • 1 pound beef sirloin, cubed
  • 0.25 cup all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper, divided
  • 0.5 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
  • 0.5 teaspoon dried minced shallot
  • 0.25 cup sour cream
Instructions:
  • Toss sirloin with flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper until thoroughly coated.
  • In a Dutch oven over medium-high heat, sizzle up 1 teaspoon of flavorful olive oil and bacon fat. Toss in the meat, dredged in flour, and cook until beautifully browned all around, about 5 to 7 minutes. Then, effortlessly shift the meat to your trusty pressure cooker like an Instant Pot. Combine water and beef base in a bowl, ensuring a perfect blend, and drizzle over the beef.
  • Seal and secure the lid, then choose high pressure following the manufacturer's guidelines. Set the timer for 20 minutes and give it 10 to 15 minutes for pressure to build.
  • Heat the rest of the olive oil in a pan over medium-high heat. Cook onion, bell pepper, and garlic until the onion is translucent, about 5 to 7 minutes. Stir in the tomato paste, then reduce the heat to low, cover, and set aside.
  • Follow the Instant Pot manufacturer's instructions for natural releasing for 10 minutes. Then carefully quick release the remaining pressure for about 5 minutes. Unlock and remove the lid, then transfer the meat to a Dutch oven using a slotted spoon.
  • Increase the heat to medium under the Dutch oven and cook, stirring constantly, for approximately 5 minutes. Carefully pour in the liquid from the Instant Pot, then mix well. Stir in the pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Adjust seasoning to taste and simmer over low heat until the mixture thickens, about 10 minutes. Finish by garnishing with sour cream before serving.

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