Instant Pot Goulash (Hungarian)
4-6
5 mins 30 mins
Main Dish Beef, Lamb Keto, Gluten Free
Submitted by Melissa Green
Ingredients
- 2 tablespoons oil or calorie-controlled cooking spray
- 2 pounds (900g) stewing beef cut into bite-sized pieces
- 1 onion peeled and finely chopped
- 2 bell pepper deseeded and chopped
- 1 teaspoon minced garlic
- 1 teaspoon caraway seed
- 2 tablespoons Hungarian paprika
- 2 cups (500mL) beef stock
- 1 cup finely sieved tomatoes
- 3 tablespoons red wine
- 2 tablespoons almond flour made into a paste with 1 tablespoon of water
- salt to taste
- parsley for garnish
Nutritional Information
Calories: 384kcal | Carbohydrates: 8g | Protein: 44g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 280mg | Potassium: 735mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2440IU | Vitamin C: 55.9mg | Calcium: 48mg | Iron: 5.1mg
Directions
**-- Instantpot --**
Select sauté, heat half the oil in Instant Pot insert and quickly brown the beef in batches, remove from insert and set aside.
Add remaining oil and sauté the onion and peppers until soft (about 5 minutes), switch off and quickly stir in the garlic, followed by the caraway seed and paprika.
Add the beef stock and thoroughly deglaze the pot.
Add in the rest of the ingredients, cover the pot, seal, select the stew setting and set the time to 25 minutes.
** -- Slow Cooker --**
Want to make this goulash in your slow cooker instead? Here’s how:
Perform Steps 1 and 2 from above in a pan on medium-high heat.
Deglaze the pan with 1/2 cup of broth
Add beef to the crockpot, then layer on the onions and pepper mixture.
Then add the remaining ingredients (including stock used to deglaze the pan).
Cover and cook on high for 3-4 hours (or low 8-10 hours) until beef is tender.