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Pressure Cooker German Goulash

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
  • Total Time
    Prep: 20 min. Cook: 25 min. + releasing
  • Makes
    8 servings

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

Directions

  • 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.
Editor's Note
Look for beef base near the broth and bouillon.
Nutrition Facts
0.750 cup: 326 calories, 19g fat (6g saturated fat), 92mg cholesterol, 468mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 29g protein.

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Reviews

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Average Rating:
  • Katy's mom
    Jan 11, 2021

    Consider using your stovetop (gasp!) and a large skillet (12 inch, if you have one) to brown the meat. Deglaze the skillet with the broth and pour everything into the IP, then proceed with the recipe. While browning the meat on the stove, you can brown the onions in the pressure cooker, accomplishing two jobs at the same time. Much faster.

  • grandmascooking22
    Feb 20, 2020

    Really was surprised at how good this goulash was. Thought it'd be good like most goulash recipes but this was even better. I'm sure it's because of the unique seasonings. i.e. marjoram, Hungarian paprika and the caraway. The wine added a nice layer of flavor also.