Instant Pot Hungarian Beef Goulash
Instant Pot Hungarian Goulash is thick beef stew cooked low and slow in a rich creamy tomato sauce seasoned with smoked paprika and thyme!
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)
- 28 oz 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
- Turn your instant pot on to “sauté” and melt the butter in the bottom.
- Add in the steak cubes, salt, pepper and minced garlic and toss until browned.
- Sprinkle the onion powder, smoked paprika, dried thyme, Italian seasoning, and sugar over the top and stir to coat.
- Add the tomato paste, tomato sauce, red wine vinegar and beef broth and stir well.
- Place the lid on the instant pot, lock it and make sure the steam valve is set to sealing.
- 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.)
- After the natural release is complete, use the quick release to finish depressurizing the pot before opening the lid.
- Once the lid is open, hit keep warm/cancel and then hit “saute” again.
- Add in the cornstarch mixture and stir, then the heavy cream, (can substitute half and half.)
- 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!
Notes
*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.