Best 2 Pressure Cooker German Goulash Recipes

Introducing Pressure Cooker German Goulash, a hearty and flavorful dish that combines succulent beef, tender vegetables, and a rich, savory sauce, all cooked to perfection in the convenience of your pressure cooker. This classic German stew is not only delicious but also incredibly easy to make, requiring minimal effort and delivering maximum satisfaction.

This article showcases three variations of pressure cooker German goulash, each offering a unique twist on this beloved dish:

1. **Classic Pressure Cooker German Goulash**: Experience the traditional flavors of German goulash with this timeless recipe. Beef chuck roast, onions, bell peppers, and paprika come together in a symphony of savory goodness, creating a comforting and nostalgic dish.

2. **Easy One-Pot Pressure Cooker German Goulash**: Discover a hassle-free version of German goulash that's perfect for busy weeknights. This recipe simplifies the cooking process by using ground beef and pre-cut vegetables, all cooked in one pot for a quick and effortless meal.

3. **Slow Cooker German Goulash**: For those who prefer a slower cooking method, this slow cooker version of German goulash is a great choice. Simply combine all the ingredients in your slow cooker and let it work its magic over several hours, resulting in a tender and flavorful stew that's perfect for a cozy gathering.

Whether you're a seasoned cook or a beginner looking for a hearty and comforting meal, these pressure cooker German goulash recipes are sure to become a staple in your kitchen. Let's dive into the delicious details and explore each recipe step by step.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC GERMAN GOULASH

Classic German Goulash image

This savory braised beef stew is made with lots of onions, caraway seed, paprika and beef stock. It only takes 30 minutes of hands on prep and a few hours of braising. Serve this hearty, rich German Goulash over egg noodles, mashed or steamed potatoes for a delicious family dinner.

Provided by Lisa Lotts

Categories Main Course

Time 2h30m

Number Of Ingredients 15

Ingredients

1 1/2 pounds onions (chopped)
2 tablespoons olive oil
2 pounds beef chuck roast or stew beef (cubed into 1 to 1 1/2" pieces)
1/2 green pepper (chopped)
3 cloves garlic (minced)
1/2 tomato (seeded and diced, (about 1/3 cup))
1 teaspoon kosher salt (divided)
1/2 teaspoon black pepper
2 tablespoons sweet Hungarian paprika
2 teaspoons dried marjoram
1 teaspoon caraway seed
2 tablespoons tomato paste
2 cups beef broth (or bouillion)
1/2 cup dry red wine
1/2 cup sour cream

Steps:

Place the oven rack in the center of the oven and preheat to 325°.
Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
Transfer the onions to a separate dish and set aside.
Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth and red wine to the pot. Heat to boiling.
Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.

Nutrition Facts : Calories 655 kcal, Carbohydrate 23 g, Protein 49 g, Fat 40 g, SaturatedFat 16 g, Cholesterol 171 mg, Sodium 1309 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

PRESSURE COOKER GERMAN GOULASH

Pressure Cooker German Goulash image

I always think of goulash from living in Germany when my father was in the Army there. We had a German friend who didn't speak English, but she would always bring us her traditional dishes to try and this was one of my favorites. I'm sure she cooked it in the oven or on top of the stove for hours, but having a pressure cooker speeds up the time so it's ready in less than an hour. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
4 small onions, thinly sliced
1 cup beer or beef broth
1/2 cup dry red wine or beef broth
3 tablespoons tomato paste
2 tablespoons sweet Hungarian paprika
1 tablespoon beef base
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
Hot cooked pasta

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches. Remove and keep warm. Cook onions in drippings until tender, 4-5 minutes. Press cancel. Combine the next 10 ingredients; add to cooker. Return beef to cooker., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Select saute setting and adjust for medium heat; bring liquid to a boil. Cook until sauce reaches desired thickness, about 20 minutes. Remove bay leaves. Serve with pasta., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 326 calories, Fat 19g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 468mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

Tips:

Use high-quality beef: Chuck roast or stew meat are great options for goulash, as they have a good amount of fat and connective tissue that will break down during cooking and add flavor to the dish.
Brown the beef before cooking: Browning the beef in a little oil before adding it to the pressure cooker will help to develop its flavor and give the goulash a richer color.
Use a variety of vegetables: Feel free to add other vegetables to your goulash, such as carrots, celery, potatoes, or green beans. Just be sure to cut them into bite-sized pieces so that they cook evenly.
Use a good quality paprika: Paprika is a key ingredient in goulash, so be sure to use a good quality brand. Hungarian paprika is a good choice, as it has a deep, rich flavor.
Season to taste: Be sure to taste the goulash before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or paprika, depending on your personal preference.

Conclusion:

The pressure cooker is a great way to make a delicious and hearty goulash in a short amount of time. With just a few simple ingredients, you can have a meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give this pressure cooker German goulash a try!