Pressure Cooker Hungarian Goulash

Name: Pressure Cooker Hungarian Goulash
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 2 lbs beef chuck roast, cut in 1.5in cubes; 3 tbsp sweet Hungarian paprika; 2 tsp smoked paprika; 2 large yellow onion, thinly sliced; 4 garlic cloves, minced; 2 red bell pepper, diced; 1 can diced tomatoes (canned); 2 cups beef broth; 2 tbsp tomato paste; 1 tsp caraway seeds; 1/2 tsp dried marjoram (or dried oregano); 2 bay leaf; 2 tbsp vegetable oil; 1.5 tsp kosher salt; 1/2 tsp black pepper, freshly ground

A hearty Hungarian beef stew rich with sweet paprika, caraway seeds, onions, and tomatoes, made fork-tender in the pressure cooker in half the time of the traditional stovetop method.

85 minMediumServes 4470 cal/serving

HungarianDinnerPressure CookerStandardHigh FiberHigh ProteinDairy-FreeNut-FreeEgg-FreeAlcohol-Free

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Ingredients

2 lbs beef chuck roast, cut in 1.5in cubes
3 tbsp sweet Hungarian paprika
2 tsp smoked paprika
2 large yellow onion, thinly sliced
4 garlic cloves, minced
2 red bell pepper, diced
1 can diced tomatoes (canned)
2 cups beef broth
2 tbsp tomato paste
1 tsp caraway seeds
1/2 tsp dried marjoram (or dried oregano)
2 bay leaf
2 tbsp vegetable oil
1.5 tsp kosher salt
1/2 tsp black pepper, freshly ground

Instructions

1

Pat 2 lbs cut in 1.5in cubes beef chuck roast dry and season with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Set the pressure cooker to Saute on high. Add 2 tbsp vegetable oil and heat until shimmering. Working in batches, sear the beef on all sides until deeply browned, about 3 minutes per side. Transfer to a plate.
3

Reduce heat to medium. Add 2 large thinly sliced yellow onion and cook, stirring, for 5 minutes until softened. Add 4 minced garlic cloves and 2 diced red bell pepper and cook for 2 more minutes.
4

Stir in 3 tbsp sweet Hungarian paprika, 2 tsp smoked paprika, and 1 tsp caraway seeds. Cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste.
5

Return the beef to the pot. Add 1 can diced tomatoes (canned), 2 cups beef broth, 1/2 tsp dried marjoram (or dried oregano), and 2 bay leaf. Stir to combine.
6

Secure the lid and set the valve to sealing. Cook on high pressure for 35 minutes. Allow a 15-minute natural pressure release, then quick-release any remaining pressure.
7

Remove and discard the bay leaf. Check that the beef has reached an internal temperature of at least 195°F (91°C) and is fork-tender. If the sauce is too thin, set to Saute and simmer uncovered for 5 to 10 minutes.
8

Taste and adjust seasoning. Serve over egg noodles or mashed potatoes.

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Questions

How much time should I plan for Pressure Cooker Hungarian Goulash?

As written, 85 minutes: 30 of prep and 55 of cooking. The longest single stretch is step 6 (35 minutes): "Cook on high pressure for 35 minutes."

What internal temperature should Pressure Cooker Hungarian Goulash reach?

For Pressure Cooker Hungarian Goulash, the target internal temperature is 195 F (about 90 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Pressure Cooker Hungarian Goulash?

Step 2 reads: "Working in batches, sear the beef on all sides until deeply browned, about 3 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of smoked paprika in Pressure Cooker Hungarian Goulash?

The entry for Pressure Cooker Hungarian Goulash calls for 2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

How much protein is in Pressure Cooker Hungarian Goulash?

One serving (the recipe makes 4) has 32 g of protein in about 470 calories, alongside 36 g carbohydrate and 12 g fat, plus 6 g fiber and 1300 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How do I store and reheat Pressure Cooker Hungarian Goulash?

Refrigerate what is left of Pressure Cooker Hungarian Goulash within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Serve it with

Csipetke side
Dobos Torte dessert
Bawang Goreng side

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