Pressure Cooker German Goulash
Total TimePrep: 20 min. Cook: 25 min. + releasing
- 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
- 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 remaining 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. Press cancel.
- 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 and adding a little broth if necessary.
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.