Hungarian Goulash

Course: Dinner, Main Course

Cuisine: Hungarian

Servings:

Calories: 372kcal

Author: Edyta

Super soft chunks of beef simmered in a tantalizing sauce full of the best Hungarian Paprika, a touch of tomato and caraway, finished off with a roux made from sour cream and flour, makes it for a very flavorful and hearty goulash. This recipe is made in Instant Pot, but don't stress it if you don't have one; you can find instructions in the recipe notes for the stove as well.

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Ingredients

3 tbsp Butter Unsalted
3 Sweet Onions Small or 2 medium, chopped
4 cloves Garlic chopped
2 lb Beef Stew Meat e.g. chuck
2 tbsp Sweet Hungarian Paprika
2 tbsp Tomato Paste
3 tbsp Flour (2 for the stew and 1 for the roux)
1/2 teaspoon Caraway seeds
3 cups Beef Broth
2 Bell Peppers Any color, cut into small cubes
2 tbsp Sour Cream
Freshly Chopped Parsley to garnish

Instructions

Set your Instant Pot on the sauté setting. Once it's warmed up, add butter and onions, then sauté the onions for about 5 minutes (until translucent and soft). Add garlic and cook for another minute.
In the meantime, cut up your beef into small cubes. Add them to the Instant Pot and sauté for about 10 minutes.
Add paprika, flour, tomato paste, and caraway seeds. Mix it all up (tip: you don't want paprika to cook and burn, it will become bitter).
Add the broth, cover and set pressure-cooker for 20 minutes on high. Once the 20 minutes is done and your pressure cooker goes into a warm mode, do not release the pressure! Let it depressurize naturally. If you release the pressure the meat can toughen up and will not be this tender. It may take some time, between 20 to 40 minutes before all the pressure gets released. But the wait is well worth it.
Once your pressure has released, open up the Instant Pot and add chopped peppers. Set the setting back to sauté and cook the goulash with peppers for another 10-15 minutes, until peppers are soft. Check for seasoning and adjust with salt and pepper.
In the meantime prepare the roux: Mix 1 tablespoon of flour with sour cream and a splash of water, mix well until thoroughly combined (ie, no lumps). Once your goulash is all cooked you will temper the roux. You will add half a ladle of hot stew liquid to the roux and mix well. You will continue adding the hot liquid until you have a full cup filled, then you will pour it into the goulash and mix well. Let cook for a minute, to thicken up. Then serve with a sprinkle of fresh parsley.

Notes

STOVE TOP INSTRUCTIONS

In a dutch oven or other heavy deep pan add butter and onions, then sauté the onions for about 5 minutes (until translucent and soft). Add garlic and cook for another minute.
In the meantime, cut up your beef into small cubes. Add them to the pot and sauté for about 10 minutes.
Add paprika, flour, tomato paste, and caraway seeds. Mix it all up (tip: you don't want paprika to cook and burn, it will become bitter).
Then add the broth, cover and cook for about 1.5 hrs (until the meat is tender).
Add chopped peppers, cover and cook for another 10-15 minutes, until peppers are soft. Check for seasoning and adjust with salt and pepper.
In the meantime prepare the roux: Mix 1 tablespoon of flour with sour cream and a splash of water, mix well until thoroughly combined (ie, no lumps). Once your goulash is all cooked you will temper the roux. You will add half a ladle of hot stew liquid to the roux and mix well. You will continue adding the hot liquid until you have a full cup filled, then you will pour it into the goulash and mix well. Let cook for a minute, to thicken up. Then serve with a sprinkle of fresh parsley.

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