I stole this recipe for Traditional Goulash from a cookbook called Cook Instant! More than 80 quick & easy recipes for your electric pressure cooker. A pressure cooker makes this goulash recipe quick and easy to make, perfect for a weeknight meal. Beef is cut into bite size pieces and tossed with flour, salt and pepper. Then the beef is browned before onions and garlic are cooked. Canned tomatoes, paprika and spices are added in next before sealing the pressure cooker. After cooking, sour cream is stirred in and this tasty stew is served over egg noodles.
Did you know? Goulash is a Hungarian stew made with beef and vegetables and flavored with Hungarian paprika. It is sometimes garnished with dollops of sour cream and often served over buttered noodles.¹ (see more trivia in the Trivia tab)
For this recipe you will need ⅓ cup AP flour, 2 ½ tsp salt, 1 tsp black pepper, 2 lb boneless beef chuck shoulder, 2 to 3 tbsp vegetable oil, 2 shallots or 1 medium onion, 3 minced cloves garlic, 1 can (28 oz) diced tomatoes, 1 tbsp paprika (preferably Hungarian), 1 tsp dried parsley flakes, 1 tsp dried thyme, 2 bay leaves and ¼ cup sour cream.
Start with cutting the beef into bite-size pieces.
Then combine flour, 2 tsp salt and pepper in a large resealable food storage bag. Add the beef; toss to coat. Shake off the excess flour mixture. Press Sauté on the pressure cooker; heat 2 tbsp oil in pot. Add beef in two batches; cook until browned on all sides. Remove to plate.
Next add remaining 1 tbsp oil to pot. Then chopped onions and garlic are added next; cook and stir 2 minutes or until softened.
Next add tomatoes and paprika; cook and stir 2 minutes, scraping up browned bits on bottom of pot. Return beef and any juices to pot with parsley, thyme, bay leaves and remaining ½ tsp salt; mix well.
Secure lid. Cook at High Pressure 35 minutes. Then use natural release for 10 minutes, and then release remaining pressure. Press Sauté; cook 5 minutes or until stew has thickened slightly. Next turn off the heat. Remove and discard bay leaves.
Next stir in sour cream until blended.
Serve over cooked egg noodles; then garnish with dill or parsley.
If you liked the recipe for Traditional Goulash you can try other stew recipes like Slow Cooker Burgundy Stew with Herb Dumplings or Beef Boogie Woogie.
Traditional Goulash
Ingredients
- ⅓ cup AP flour
- 2 ½ tsp salt divided
- 1 tsp black pepper
- 2 lb boneless beef chuck shoulder cut into bite-size pieces
- 2 to 3 tbsp vegetable oil divided
- 2 shallots or 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 can (28 oz) diced tomatoes
- 1 tbsp paprika preferably Hungarian
- 2 tbsp chopped fresh parsley or 1 tsp dried parsley flakes
- 1 tsp dried thyme
- 2 bay leaves
- ¼ cup sour cream or to taste
- Hot cooked egg noodles
- Chopped fresh dill optional
Instructions
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Combine flour, 2 tsp salt and pepper in a large resealable food storage bag. Add the beef; toss to coat. Shake off the excess flour mixture.
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Press Sauté; heat 2 tbsp oil in pot. Add beef in two batches; cook until browned on all sides. Remove to plate.
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Add remaining 1 tbsp oil to pot; if necessary. Add the shallots and garlic; cook and stir 2 minutes or until softened. Add tomatoes and paprika; cook and stir 2 minutes, scraping up browned bits on bottom of pot. Return beef and any juices to pot with parsley, thyme, bay leaves and remaining ½ tsp salt; mix well.
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Secure lid. Cook at High Pressure 35 minutes.
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Use natural release for 10 minutes, and then release remaining pressure.
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Press Sauté; cook 5 minutes or until stew has thickened slightly. Turn off the heat. Remove and discard bay leaves. Stir in sour cream until blended. Serve over noodles; garnish with dill.