Hungarian Goulash

Step 1

Sprinkle meat chunks with salt and pepper to taste.

Step 2

Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.

Step 3

Brown the meat – leave it alone for a few minutes to get a nice color.

Step 4

Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.

Step 5

Add garlic and sauté til fragrant (30 sec or so)

Step 6

Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well

Step 7

Cancel the saute. Seal the lid

Step 8

Push the meat/stew button and adjust time to 25 minutes.

Step 9

Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.

Step 10

Cancel the keep-warm function and turn on Sauté

Step 11

Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken

Step 12

Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.

Step 13

Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown.

Step 14

Heat the broth in a separate pot or the microwave until boiling.

Step 15

Pour hot broth over the tarhonya.

Step 16

Cover and simmer on low for 20 min until tender.

Step 17

Season to taste.