Hungarian Gooulash

Hungarian Gooulash

Suitable for a family meal or a special dinner, but make plenty because they are sure to want seconds

Ingredients

• 2 Tbsp Plain flour (Gluten free optional)
• 1 Kg beef (chuck steak), cubed (or veal)
• 2 Tbsp Olive oil
• 2 Medium brown onion, finely diced
• 2 cloves of garlic, crushed
• 1 Tbsp Paprika ( Paella spice blend for a smokey twist)
• 2 tsp Carraway seeds
• 3/4 cup beef stock
• 1 Tbsp Tomato paste
• 1 large red capsicum – thinly sliced

Step 1

Season flour in a large bowl; add beef, and toss to coat well. shake off excess

Step 2

Heat 1.5 Tbsp of olive oil in the pressure cooker, brown beef in batches, then remove from cooker and set aside

Step 3

Heat remaining oil; add onion, stirring until soft. Add garlic, paprika, and 1 tsp of seeds, stirring until fragrant.

Step 4

Combine stock and paste then add to cooker. Return the beef, close the lid, and bring to pressure. Cook on setting 2 for 15 mins.

Step 5

Release pressure using the quick-release method, and remove the lid. Add capsicum, replace the lid, and bring back to pressure. Cook on setting 2 for 5 mins.

Step 6

Release pressure using the quick-release method. Serve hot with Mash potato of your favourite pasta.

Chef’s Tips

add extra veggies for hidden healthy bits You can make a dumpling mix and cook by dropping teaspoons of mix into the pot and simmering for 10 mins Optional chive dumplings 1 Cup SR flour (gluten-free optional) 1 Tbsp chopped chives (fresh is preferable) 2/3 cup milk.

Hungarian Gooulash

Suitable for a family meal or a special dinner, but make plenty because they are sure to want seconds

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Course, Soup

Ingredients Method Notes

Ingredients

  

• 2 tbsp Plain flour (gluten free optional)
• 1 kg beef  chuck steak), cubed (or veal)
• 2 tbsp Olive oil
• 2 Medium brown onion (finely diced)
• 2 cloves garlic (crushed)
• 1 tbsp Paprika (paella spice blend for a smokey twist)
• 2 tsp Carraway seeds
• 3/4 cup beef stock
• 1 tbsp Tomato paste
• 1 large red capsicum (thinly sliced)

Method

 

1. Season flour in a large bowl; add beef, toss to coat well. shake off excess
2. Heat 1.5 Tbsp of olive oil in the pressure cooker, brown beef in batches, then remove from cooker and set aside
3. Heat remaining oil; add onion, stirring until soft. Add garlic, paprika and 1 tsp of seeds, stirring until fragrant.
4. Combing stock and paste then add to cooker. Return beef, close lid and bring to pressure. Cook on setting 2 for 15 mins.
5. Release pressure using quick release method, remove lid. Add capsicum, replace lid and bring back to pressure. Cook on setting 2 for 5 mins.
6. Release pressure using quick release method. Serve hot with Mash potato of your favourite pasta.

Notes

Add extra vegies for hidden healthy bits You can make a dumpling mix and cook by dropping teaspoons of mix into the pot and simmering for 10 mins Optional chive dumplings 1 Cup SR flour (gluten-free optional) 1 Tbsp chopped chives (fresh is preferable) 2/3 cup milk