Best 5 Hungarian Goulash Under Pressure Recipes

INSTANT POT BEST HUNGARIAN GOULASH

Steps:

• Add 2 tbsp of the butter to the Instant Pot. Hit "Sauté" and adjust so it's on the "More" or "High" setting
• Once the butter's melted and sizzlin', add the onion to the pot and sauté for 3 minutes in the butter.
• Then, add the caraway seed and paprika followed immediately by the other 2 tbsp of butter, stirring constantly so the paprika doesn't stick to the bottom of the pot too much. As the butter's melting, we will also deglaze (scrape) the bottom of the pot to make sure it's free and clear of any caked-on paprika
• Add the meat and sauté/sear for only for 2-3 minutes, constantly stirring in the pot (it shouldn't be fully cooked at all, just lightly browned/seared on the edges)
• Add all the other ingredients except for the cornstarch slurry and egg noodles (if using, you'll cook the noodles on the stove separately while the Goulash is pressure cooking)
• Hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" for 30 minutes at high pressure. Once done, allow a 10 min natural pressure release (also known as a "NPR" which means you do nothing for 10 minutes) and then follow it up with a quick release
• Once the lid's off, hit "Keep Warm/Cancel" again and then hit the "Sauté" button again and adjust so it's on the "More" or "High" setting. Once it comes to a bubble, stir in the corn cornstarch slurry and let bubble for a minute and the sauce will have thickened to the perfect consistency
• Serve over egg noodles (boiled on the stove separately), if desired
• Enjoy!

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

HUNGARIAN GOULASH I

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

REAL HUNGARIAN GOULASH (NO TOMATO PASTE HERE)

Steps:

• Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
• Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

HUNGARIAN GOULASH

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.