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Traditional Goulash

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.
Course Entree
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 people

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

  1. 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.
  2. Press Sauté; heat 2 tbsp oil in pot. Add beef in two batches; cook until browned on all sides. Remove to plate.
  3. 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.
  4. Secure lid. Cook at High Pressure 35 minutes.
  5. Use natural release for 10 minutes, and then release remaining pressure.
  6. 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.