Hungarian Goulash Under Pressure
Dive into the comforting flavors of **Hungarian Goulash Under Pressure**, a hearty one-pot meal that combines tender chunks of beef, a rich paprika-infused broth, and wholesome vegetables, all prepared in a fraction of the time thanks to your pressure cooker. This recipe captures the essence of traditional Hungarian goulash with spices like sweet paprika and caraway seeds, while modern cooking techniques make it weeknight-friendly. With just 20 minutes of prep and 35 minutes of total cook time, you'll achieve melt-in-your-mouth beef and perfectly cooked potatoes and carrots. Served steaming hot and garnished with fresh parsley, this goulash pairs beautifully with crusty bread or buttery noodles to soak up every drop of its flavorful gravy. Perfect for cozy family dinners, it's a savory, satisfying dish that celebrates the timeless appeal of Hungarian cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon caraway seeds
- 2 tablespoons all-purpose flour
- 2.5 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 carrots, sliced into rounds
- 3 medium-sized potatoes, peeled and cubed
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Set the pressure cooker to 'Sauté' mode and heat the olive oil.
Add the beef chunks in batches and sear them until browned on all sides. Remove and set aside.
In the same pot, add the diced onions and sauté until softened, about 3-4 minutes.
Stir in the minced garlic, Hungarian paprika, and caraway seeds. Cook for another 1-2 minutes to toast the spices.
Add the flour and stir well, cooking for 1 minute to remove the raw taste.
Pour in the beef broth, scraping any browned bits from the bottom of the pot to deglaze.
Stir in the tomato paste, bay leaves, salt, and black pepper. Mix thoroughly.
Return the browned beef to the pot, followed by the carrots and potatoes.
Secure the lid on the pressure cooker and set it to 'Manual' or 'Pressure Cook' mode for 25 minutes on high pressure.
Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before carefully performing a quick release.
Open the lid and stir the goulash. Adjust seasoning with more salt or pepper, if needed.
Serve hot in bowls, garnished with chopped fresh parsley. Pair with crusty bread or noodles, if desired.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1063 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
