My mum used to make Hungarian Goulash for us quite frequently when we were growing up and it was honestly one of my most favorite dinners.  Thick chunks of beef cooked low and slow in a rich, tomato sauce seasoned heavily with smoked paprika and thyme and finished with cream right at the end.  It was a favorite childhood memory of pure comfort food!

I decided a few years ago to try and re-create the meal for my family and I honestly nailed it, but I don’t make it enough because I always made it in the slow cooker and I’m honestly never home in the morning to get it going.  Therefore, I decided this week to try it in the instant pot and what came out was, what’s the right word?  Divine!!!

You are going to think that this is a hell of a lot of herbs and spices, but don’t skimp.  The richness of this dish is not to be messed with!!  We love this served over buttered egg noodles, but mashed potatoes are pretty yummy too if you want to switch it up.  A dollop of sour cream is so delicious on the top and I like to serve peas and a salad on the side.

*Note, if you would rather make this in the slow cooker, just brown the beef on all sides in batches in a frying pan with the butter, salt, pepper and garlic then transfer the meat to the slow cooker, add all the ingredients except the cornstarch mixture and heavy cream and cook on low for 8 hours.  30 minutes before it’s done, stir in the cornstarch mixture and heavy cream.  

Ingredients: 

• 3 Tbsp butter
• 2-3 pounds petite sirloin steak or other stew meat, cut in 1-inch cubes
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 Tbsp minced garlic
• 1 Tbsp onion powder
• 1-1/2 Tbsp smoked paprika
• 1 Tbsp dried thyme
• 1 Tbsp Italian seasoning
• 1/4 cup sugar
• 1 Tbsp double concentrated tomato paste, (in the tube)
• 28oz can tomato sauce, (or San Marzano whole tomatoes, blended works too)
• 2 Tbsp red wine vinegar
• 1-1/4 cups beef broth

• 1/4 cup cornstarch mixed with 1/4 cup water
• 1/2 cup heavy cream or half and half

Instructions:

1. Turn your instant pot on to “sauté” and melt the butter in the bottom.  
2. Add in the steak cubes, salt, pepper and minced garlic and toss until browned.  
3. Sprinkle the onion powder, smoked paprika, dried thyme, Italian seasoning, and sugar over the top and stir to coat.  
4. Add the tomato paste, tomato sauce, red wine vinegar and beef broth and stir well.
5. Place the lid on the instant pot, lock it and make sure the steam valve is set to sealing.  
6. Use manual time to add 35 minutes and let the meat cook.  Once it is done cooking, be sure to let it stay in the pot and naturally release for a minimum of 15 minutes.  (You will see the instant pot read L0:00 once the cooking is done and it will then start counting minutes up to time the release.) 
7. After the natural release is complete, use the quick release to finish depressurizing the pot before opening the lid.
8. Once the lid is open, hit keep warm/cancel and then hit “saute” again.  
9. Add in the cornstarch mixture and stir, then the heavy cream, (can substitute half and half.)  
10. Bring back to a simmer and then turn off and serve immediately over egg noodles or mashed potatoes.  I highly recommend a dollop of sour cream on the top and peas on the side!