Prep Time: 10 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 40 mins | Yield: 5 Servings
This Hungarian Goulash has all the things you would wish for in a dish! It has meat, veggies, and delicious sauce! Serve it over rice, and you have yourself a meal to remember. Enjoy!
Ingredients:
1 teaspoon salt
2 lbs. (950 grams) stewing beef, trimmed of fat, cubed
2 tablespoons sweet Hungarian paprika
2 c (500ml) beef stock (low sodium broth)
2 onions, diced
3 garlic cloves, sliced
2 red bell peppers, sliced
olive oil cooking spray, or 2 tablespoons olive oil
14 ounces (400 grams) of chopped tomatoes
Salt and pepper to season
1 teaspoon caraway seeds
3 carrots, roughly chopped
Soured cream to serve (optional)
3 potatoes, peeled and cubed (optional)
½ teaspoon cayenne pepper (optional – use if you like a bit of spice)
Directions:
To Cook on the Stove or Oven:
Use paper towels to pat dry the meat. Sprinkle salt and pepper to season.
Prepare the oven and preheat it to 325 degrees F. Place the rack in the lower part of the oven.
Place a skillet on the stove and turn the heat to medium. Add a bit of olive oil and allow it to become hot.
Add the onions, then stir and cook for about 5 minutes or until translucent.
Add the garlic, caraway seeds, and salt. Sauté for about a minute or until aromatic.
Put the beef, then sear for several minutes or until brown.
Remove the skillet from the heat, then stir in the paprika.
Put the skillet back onto the stove, then add the carrots, tomatoes, and broth. Scrape the bottom to get the browned bits.
Simmer for a few minutes.
Turn the heat down to low, then cover the skillet with the lid. Cook everything for 1 hour. You can also transfer the skillet to the preheated oven.
Remove the cover, then add the potatoes. Cover the skillet once more and cook the potatoes for 1 more hour.
Add the bell peppers, then cook for 30 more minutes. Taste and add more seasonings if needed.
Serve right away. Enjoy!
To Cook in the Instant Pot:
Press the “Sauté” button on your Instant Pot, then add oil and allow it to become hot.
Add the onions, then sauté for about 5 minutes or until soft.
Add the caraway seeds and garlic, then sauté for about a minute or until aromatic.
Add the beef, then sear each side for a few minutes until brown.
Add a bit of stock, then scrape the bottom of the pot to get the browned bits.
Add the potatoes, paprika, and carrots. Stir to combine.
Add the tomatoes and beef broth, then cover and seal the Instant Pot. Cook on high pressure for about 35 minutes.
Do a natural release of pressure for about 10 minutes.
Add the peppers, then cook for 5 minutes. Add more seasonings if needed.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 473 kcal | Carbohydrates: 32g | Protein: 44g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 918mg | Potassium: 1804mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9152IU | Vitamin C: 89mg | Calcium: 123mg | Iron: 10mg
Ingredients
- 1 teaspoon salt
- 2 lbs. (950 grams) stewing beef, trimmed of fat, cubed
- 2 tablespoons sweet Hungarian paprika
- 2 c (500ml) beef stock (low sodium broth)
- 2 onions, diced
- 3 garlic cloves, sliced
- 2 red bell peppers, sliced
- olive oil cooking spray, or 2 tablespoons olive oil
- 14 ounces (400 grams) of chopped tomatoes
- Salt and pepper to season
- 1 teaspoon caraway seeds
- 3 carrots, roughly chopped
- Soured cream to serve (optional)
- 3 potatoes, peeled and cubed (optional)
- ½ teaspoon cayenne pepper (optional – use if you like a bit of spice)
Instructions
To Cook on the Stove or Oven:
Use paper towels to pat dry the meat. Sprinkle salt and pepper to season.
Prepare the oven and preheat it to 325 degrees F. Place the rack in the lower part of the oven.
Place a skillet on the stove and turn the heat to medium. Add a bit of olive oil and allow it to become hot.
Add the onions, then stir and cook for about 5 minutes or until translucent.
Add the garlic, caraway seeds, and salt. Sauté for about a minute or until aromatic.
Put the beef, then sear for several minutes or until brown.
Remove the skillet from the heat, then stir in the paprika.
Put the skillet back onto the stove, then add the carrots, tomatoes, and broth. Scrape the bottom to get the browned bits.
Simmer for a few minutes.
Turn the heat down to low, then cover the skillet with the lid. Cook everything for 1 hour. You can also transfer the skillet to the preheated oven.
Remove the cover, then add the potatoes. Cover the skillet once more and cook the potatoes for 1 more hour.
Add the bell peppers, then cook for 30 more minutes. Taste and add more seasonings if needed.
Serve right away. Enjoy!
To Cook in the Instant Pot:
Press the "Sauté" button on your Instant Pot, then add oil and allow it to become hot.
Add the onions, then sauté for about 5 minutes or until soft.
Add the caraway seeds and garlic, then sauté for about a minute or until aromatic.
Add the beef, then sear each side for a few minutes until brown.
Add a bit of stock, then scrape the bottom of the pot to get the browned bits.
Add the potatoes, paprika, and carrots. Stir to combine.
Add the tomatoes and beef broth, then cover and seal the Instant Pot. Cook on high pressure for about 35 minutes.
Do a natural release of pressure for about 10 minutes.
Add the peppers, then cook for 5 minutes. Add more seasonings if needed.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
