Instant Pot Hungarian Goulash

Ingredients and Weight:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 28 ounces can diced tomatoes
• 14.5 ounces beef broth
• 1 cup water
• 1 pound egg noodles
• Sour cream, for serving (optional)

Preparation Time:

15 minutes

Cooking Time:

30 minutes (plus 10 minutes for natural pressure release)

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Season the beef cubes with salt and pepper.
2. Turn on the Instant Pot to sauté mode. Add the beef and brown on all sides. Remove the beef and set aside.
3. Add the onion and garlic to the pot and cook until softened.
4. Stir in the paprika, cumin, and oregano. Cook for 1 minute, or until fragrant.
5. Add the tomatoes, beef broth, and water to the pot. Bring to a boil.
6. Return the beef to the pot and close the lid. Cook on high pressure for 30 minutes.
7. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
8. Bring the goulash back to a simmer and add the egg noodles. Cook until tender, about 5-7 minutes.
9. Serve the goulash hot, topped with sour cream if desired.

Nutritional Information:

Per serving (1 cup):

• Calories: 450
• Fat: 15g
• Cholesterol: 70mg
• Sodium: 750mg
• Carbohydrates: 50g
• Protein: 30g

Dish Characteristics:

• Rich, flavorful, and comforting
• Tender beef cubes in a savory tomato-based sauce
• Perfect for a hearty meal on a cold day
• Easily customizable with your favorite vegetables or spices

User Comments:

• "This goulash was absolutely delicious! The beef was so tender and the sauce was packed with flavor."
• "I love that it cooks in the Instant Pot, making it quick and easy to prepare."
• "The goulash was a huge hit with my family. We will definitely be making it again."
• "I added some bell peppers and carrots to give it extra flavor and color."
• "I served the goulash with mashed potatoes and it was a perfect pairing."

Special Precautions and Tips:

• Use a sharp knife to cut the beef cubes evenly.
• If you don't have an Instant Pot, you can cook the goulash in a large Dutch oven on the stovetop. Cook for 1-2 hours, or until the beef is tender.
• Leftover goulash can be stored in the refrigerator for up to 3 days. Reheat over medium heat until warmed through.