Goulash in the pressure cooker is the perfect solution for those who want a dish rich in flavor but don’t have hours to spend in the kitchen. A bit like the philosophy of my blog, if you haven’t read my introduction yet, go ahead and do so, just to get to know me a little. 😉
In this recipe, I’ll show you how to make goulash easily, quickly, and especially suitable for early autumn evenings when you’re craving comfort food but short on time.
Why prepare goulash in the pressure cooker?
Traditionally, Hungarian goulash requires a long cooking time to obtain tender meat and a flavorful sauce. But with the pressure cooker, all of this is possible in less than an hour, while retaining aromas and flavors. It is ideal for a Sunday lunch, a family dinner, or an autumn meal that warms the heart.
Also see: The best pressure cooker recipes
How to Make Goulash in the Pressure Cooker: Quick and Tasty Recipe
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Pressure Cooker
- Cuisine: Hungarian
- Seasonality: Autumn, Winter
Ingredients
- 1.3 lbs beef chuck (cubed)
- 3.5 tbsp extra virgin olive oil
- 1.8 tbsp butter
- 5.3 oz onions
- 2 carrots
- 1 lb potatoes
- 1 tsp hot paprika
- 2 tsp sweet paprika
- 15.9 oz canned tomatoes
- 1 tbsp tomato paste
- 4 oz water
- 1 cube bouillon
- to taste salt
Tools
- 1 Pressure Cooker lagostina
Preparation
Combine the cubed meat and thinly sliced onions;
Add a bit of salt, the paprika, the bouillon, the tomatoes broken up by hand, and the water. Stir;
Close the pot, at the first whistle, lower the heat and cook for 30-35 minutes;
Open the pot, add the potatoes and carrots cut into quarters, close again at the first whistle and continue cooking for another 8 minutes on low heat.
If there’s leftover goulash, let it cool for a couple of hours at room temperature. Then seal it in a well-closed container and store it in the fridge for 3 days.
