Pressure Cooker Hungarian Goulash
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.
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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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8
Taste and adjust seasoning. Serve over egg noodles or mashed potatoes.