This easy Instant Pot Goulash recipe produces perfectly moist and flavourful beef goulash, Hungarian style. It is a hearty and delicious meal that can be enjoyed all year round. Crockpot instructions added too. Suitable for Gluten-Free, Paleo and Keto diets. Post includes Weight Watchers points.
Everyone is fighting to proclaim the ‘best’ way to make recipe, the ‘authentic’ way that eveeeeeryone should follow because my great granny did it that way so it has to be right, the way that REAL chefs make it because it is THE way.
Jollof rice is a good example. All across West Africa, there are fierce debates about the origin of jollof rice, as well as about its ‘authentic’ ingredients. Different countries have different methods, all of which are THE method. Goulash is another one of those recipes.
Goulash is a recipe that holds a lot of memories and sentiment for me. By goulash, I don’t mean the American concoction of elbow pasta, ground beef, and spaghetti sauce. I’m talking about the authentic stuff, but authentic Hungarian goulash stew with a fiery-colored paprika sauce.
I spent a year and a half in Austria during my early 20s as a representative for the LDS church, and fell in love with the unique mixture of German and Hungarian food that we ate. I learned to appreciate good sausage, homemade sauerkraut, authentic apple strudel, and ate more bowls of Hungarian goulash than I could count. I also ate Nutella for the first time, so basically my time there changed my life.
Instant Pot Goulash
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 6
Calories: 384kcal
Ingredients:
- 1 cup finely sieved tomatoes
- 3 tbsp red wine
- 2 tbsp almond flour made into paste with 1 tbsp of water
- Salt
- Parsley to garnish
- 1 tsp caraway seed
- 2 tbsp Hungarian paprika
- 500 ml 2 cups beef stock
- 2 tbsp oil
- 900 g 2 lb stewing beef, cut into bite sized pieces
- 1 onion peeled and finely chopped
- 2 bell pepper deseeded and chopped
- 1 tsp minced garlic
Instructions:
- First, Select sauté, heat half the oil in Instant Pot insert and quickly brown the beef in batches, remove from insert and set aside.
- Second, Add remaining oil and sauté the onion and peppers until soft (about 5 mins), switch off and quickly stir in the garlic, followed by the caraway seed and paprika.
- Next, Add the beef stock and thoroughly deglaze the pot.
- Add in the rest of the ingredients, cover the pot, seal, select stew setting and reduce the time to 25 mins and let cook till done.
- NPR for 10 mins and then QPR.
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