Babgulyas Recipe a Hungarian Bean Goulash

Step 1

Cut the bacon into a 1cm (1/2") dice.

Step 2

Cut the onion, celery, carrot, parsnip

Step 3

Peel and slice the garlic cloves into slices as thinly as you can.

Step 4

Cut the beef into a 1.5cm dice.

Step 5

Heat a 20cm (8") saucepan over a medium heat.

Step 6

Add the bacon and gently cook for 10 minutes or until the bacon is golden and has released some fat.

Step 7

Add the carrot, celery, carrot, parsnip, and garlic to the pan and cook for 10 minutes stirring occasionally.

Step 8

Turn the heat down to low.

Step 9

Add the beef, sprinkle over the paprika, caraway seeds and add the tomato puree, then stir to combine.

Step 10

Pour in the beef stock, add the bay leaves and sprigs of thyme.

Step 11

Finally stir in the beans, taste, and add salt as required, then simmer on low for 2½-3 hours.

Step 12

Set your InstantPot to saute mode and when warm add in the bacon stirring continually.

Step 13

When it has created a nice layer of bacon fat add in the onion and celery and saute for 5 minutes.

Step 14

Now add in the garlic, caraway seeds and thyme and stir for 1 minute.

Step 15

Then add in the beef and stir and saute for another 5 minutes before turning off the saute mode.

Step 16

Now sprinkle over the paprika and stir before adding the tomato puree, beef stock and bay leaves, once all combined have a quick test for seasoning and add salt and pepper as required.

Step 17

Place on the lid and cook on manual high pressure for 8 minutes.

Step 18

Then quick release the lid and add in the diced parsnip, carrot and beans, again replace the lid and cook on manual under high pressure for 5 minutes, now is also a good time to check that seasoning again adding salt as required.

Step 19

Allow a 10 minute natural pressure release and serve steaming hot.