Instant Pot® Hungarian Goulash

Use this hack to make Hungarian goulash using an Instant Pot®. Serve with spaetzle.

1
Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
15 mins
Total Time:
1 hrs 25 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 pound beef sirloin, cubed

  • ¼ cup all-purpose flour

  • 1 tablespoon paprika

  • 1 teaspoon cayenne pepper, divided

  • ½ 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

  • ½ teaspoon dried minced shallot

  • ¼ cup sour cream

Directions

  1. Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.

  2. Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot®). Mix water and beef base together thoroughly in a bowl and pour over the beef.

  3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.

  5. Release Instant Pot® pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.

  6. Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot® carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.

Nutrition Facts (per serving)

191 Calories
10g Fat
12g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 191
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 38mg 13%
Sodium 250mg 11%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 5%
Total Sugars 3g
Protein 15g
Vitamin C 29mg 144%
Calcium 36mg 3%
Iron 2mg 9%
Potassium 322mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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