I’ll never forget that dinner party. There I was in her apartment with maybe 4 or 5 of my fellow classmates and some of our parents. I remember playing with my classmates, running around chasing Miss Mead’s cat while the adults were in the kitchen talking and cooking. It was a nice fall evening where it wasn’t too hot or too cold – just perfect weather, enough for the screen door to let in a cool breeze.
So there I am running and chasing her orange cat and I noticed some of my classmates moved outside and were hanging out in the back patio area. Seeing them outside, I ran over to them to play some more… only to run into the screen door… that was closed. I was a chubby kid back then (my, how some things never change!) and that screen door came off the tracks and fell onto the patio, with me on top. I was mortified. Thank goodness my parents weren’t there because I could only imagine what they would have done to me!
One of the parents there picked me up off the screen, Miss Mead rushed over to check that I was okay and my classmates stared at me in shock, yet with that look of wanting to laugh. I was so embarrassed that I felt my face turn bright red…. possibly as bright red as the Hungarian Goulash I helped prepare for dinner. Needless to say, the first time I had Hungarian Goulash was delicious (Thank you Miss Mead!) and Miss Mead didn’t host any more dinner parties with her students after that. And if you’re wondering, she was even nice enough to not tell my parents I busted her screen door!
That wasn’t exactly the way I wanted to experience Hungarian Goulash for the first time, but it sure was memorable! This recipe was very good and I prepared it as is with the exception of adding the sour cream. Regardless, it was still delicious! The nice, spicy heat of the paprika was not overly strong but just right. I served this with some homemade spaetzle that had a delicious hint of nutmeg. If you haven’t tried goulash before, this is a great recipe to start with!
Instant Pot: Hungarian Goulash
- 1 strip of bacon, diced fine
- 2 onions, medium dice
- 1 green bell pepper, seeded and diced
- 1 tablespoon olive oil
- 2 1/2 pounds stewing beef, cut into 1/2 inch cubes
- 1 garlic clove, minced
- 2 tablespoons good quality sweet Hungarian paprika
- 2 cups beef or vegetable broth
- 1 – 28oz can crushed tomatoes
- 1/4 cup sour cream
- Plug in the IP with the insert set in place.
- Press SAUTE and add bacon, cooking until fat renders.
- Add onions and green pepper; saute in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add olive oil to prevent the onions from sticking.
- When onions become glossy and translucent, add the beef, sauteing with the onions and green pepper for about 5-7 minutes, until the meat is browned. Remove beef from pan.
- To the IP, add the minced garlic and allow to saute for about a minute; Stir in paprika with a wooden spoon.
- Once the paprika is absorbed, add the beef, broth and crushed tomatoes.
- Secure the lid of the IP and ensure the valve is set to SEALING.
- Press MANUAL and adjust the time to 25 minutes on HIGH pressure.
- The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
- Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes. When the IP beeps after pressure cooking, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your Ip while it naturally releases pressure. The pin at the top of yoru Ip will drop when all pressure has been released and it’s safe to open.
- When the display reflects 10:00 (which is 10 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of yoru IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR. I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of yoru IP will drop when all pressure has been released and it’s safe to open.
- Once the goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash; it should give a creamy consistency. Servce with homemade spaetzle on the side, adding an extra dollop of sour cream if desired.
Leave a Reply