Pressure Cooker Hungarian Beef Goulash
Richly flavored with sweet paprika, our Hungarian Beef Goulash is an old family recipe we've adapted for the Instant Pot electric pressure cooker.
True Hungarian Gulyás (pronounced goo-yash) is a heartily seasoned, slow-cooked meat dish that's traditionally served over homemade noodle dumplings called Nokedli.
Like most peasant-style foods with simple ingredient lists, Gulyás has a long history, and there are many family versions.
This Hungarian Goulash recipe is adapted from my grandmother's version and varies somewhat from what's considered by some to be authentic because the beef is cut a bit larger and the consistency more stew-like.
We've made these changes to get the best results from the Instant Pot and we think the compromise is worth it because it allows us to prepare this dish in a little over an hour.
Given our busy schedule, we often serve our beef goulash over egg noodles, but when we have some time to spare, we make a batch of Nokedli (Hungarian noodle dumplings). Their old-world goodness is delicious with both this dish and Chicken Paprikas.
- 1-1/2 lbs stew beef, cut into 1-inch cubes
- 3 tablespoons flour
- 4 teaspoons sweet paprika, divided (see notes)
- 1-1/2 teaspoons salt
- Freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 cup onion, chopped
- 1/4 teaspoon hot paprika
- 1 cup chopped tomatoes, undrained
- 3/4 cup beef broth
- 2 tablespoons fresh parsley, chopped
- Sour cream (optional)
- Egg noodles or Hungarian Noodle Dumplings for serving
- Place the flour, 2 teaspoons of the sweet paprika, salt and a few grinds of black pepper in a zip-top plastic bag. Add the beef and shake to coat.
- Press the sauté button on the Instant Pot and add 2 tablespoons of the olive oil. Let the oil heat for about 1-1-/2 minutes, then using tongs, add the beef, a few cubes at a time.
- Sauté the beef until lightly browned on all sides, about 3 minutes, then transfer to a plate and set aside.
- Add the onion to the Instant Pot along with the remaining tablespoon of oil and sauté until soft and translucent, 4 to 5 minutes. Sprinkle with the remaining 2 teaspoons of sweet paprika and the hot paprika. Combine well and cook for an additional minute.
- Stir in the tomatoes and beef broth and return the beef to the pot. Combine thoroughly and press cancel on the Instant Pot.
- Lock the cover into place and use the “manual” function to set the pot to cook for 30 minutes at high pressure. When the time is up, let the pressure release naturally.
Note: It takes about 15 for the pot to come to pressure and about the same amount of time to release the pressure naturally.
- To serve, arrange your noodles or dumplings on a serving platter, spoon the goulash on top and garnish with parsley. If desired, whisk some sour cream into the remaining sauce and transfer to a serving bowl to pass at the table.
Don't be afraid of the quantity of sweet paprika in this recipe, the flavor mellows as it cooks and besides, paprika is the key element that makes goulash different from plain old beef stew!
What is important is to use fresh, good quality paprika. You can use Szeged brand, which is available in the ethnic aisle of many supermarkets, or order our favorite from Amazon. Both are imported from Hungary and in our opinion, have a sweeter, more balanced flavor than the regular supermarket standard.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 466 Total Fat: 19g Saturated Fat: 6g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 159mg Sodium: 925mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 53g