March 7, 2017

Pressure Cooker Beef Goulash

When I was younger, my grandpa used his pressure cooker to make pork chops and Swiss steak and I remember being scared of it because it was super loud and intimidating (hence the reason I didn’t own one until now). This Christmas, my older sister and her husband insisted we try the Instant Pot (as they put it – “total lifesaver”). Although I don’t use it that often, I will admit that it does work wonders if you want a slow cooker meal cooked super fast. Stew beef is one cut that you have to let simmer for hours to get it tender, but in this recipe it’s on the table in under a half hour (woo!). 
Note: if you don’t have a pressure cooker, no worries. Simply brown the meat and onions and add them to a slow cooker along with the remaining ingredients and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

1. Set your pressure cooker to saute and add 2 tablespoons of olive oil. Add the beef and cook until nicely browned. Season with salt and pepper and transfer the beef (and any juices) to a bowl.

2. Add the remaining 2 tablespoons of oil to the pot along with the onions. Brown them lightly and season with salt and pepper.

3. Add the tomato paste, paprika, thyme, garlic powder and crushed red pepper and stir to combine.

4. Place the beef back in, then add the beef stock, red wine and worcestershire sauce. Close the pressure cooker and set on high pressure for 25 minutes. Once the cook process is complete, release any pressure (carefully turn the knob on top to “venting”).

5. Adjust seasonings as needed. Ladle the goulash into bowls and garnish with a dollop of yogurt or sour cream.





Pressure Cooker Beef Goulash
Serves 4

All you need:
4 tablespoons olive oil, divided
2 pounds lean beef stew meat
2 large yellow onions, diced
1/4 cup tomato paste
2 tablespoons smoked paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
3/4 cup dry red wine
2 teaspoons worcestershire sauce
Salt and pepper, to taste
Plain Greek yogurt or sour cream, for garnish

All you do:
1. Set your pressure cooker to saute and add 2 tablespoons of olive oil. Add the beef and cook until nicely browned. Season with salt and pepper and transfer the beef (and any juices) to a bowl.
2. Add the remaining 2 tablespoons of oil to the pot along with the onions. Brown them lightly and season with salt and pepper.
3. Add the tomato paste, paprika, thyme, garlic powder and crushed red pepper and stir to combine.
4. Place the beef back in, then add the beef stock, red wine and worcestershire sauce. Close the pressure cooker and set on high pressure for 25 minutes. Once the cook process is complete, release any pressure (carefully turn the knob on top to “venting”).
5. Adjust seasonings as needed. Ladle the goulash into bowls and garnish with a dollop of yogurt or sour cream.

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