Hungarian Goulash
Cuisine: German/Hungarian
Author: Michael Rushlow
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • 3-4 tablespoons cooking oil
  • 2-1/2 pounds beef chuck, cut into 1-1.5" cubes
  • 2 medium onions, thinly sliced (I used my mandoline)
  • 2 heaping tablespoons Hungarian paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 2 tablespoons tomato paste
  • 1 cup german beer
  • ½ cup water
  • 2 teaspoons beef base (like Better Than Bouillon)
  • 2 teaspoons Kitchen Bouquet
  • 2 bay leaves
Instructions
  1. In electric pressure cooker, heat 3 tablespoons oil on sauté mode, high setting (medium-high heat in stovetop pressure cooker)
  2. Brown meat in batches on one side only and remove to a plate
  3. Switch sauté mode to medium, add another tablespoon of oil if needed (for stovetop model, lower heat to medium)
  4. Sauté the onions until they soften
  5. Sprinkle in paprika, caraway seeds, salt, pepper and cayenne (if using)
  6. Sauté for a minute
  7. Stir in tomato paste
  8. Pour in the beer and water
  9. Add the beef base and Kitchen Bouquet, then stir
  10. Toss the bay leaves on top
  11. Turn off sauté mode and lock top on pressure cooker
  12. On manual mode, set pressure cooker for 25 minutes on high pressure
  13. When time is up, do a quick release
  14. Remove lid and switch to sauté mode
  15. On medium setting, simmer for about 7 minutes to thicken a bit
  16. Serve with noodles, rice or spaetzle
Recipe by Pressure Cooker Convert at http://pressurecookerconvert.com/german-style-goulash/