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Instant Goulash according to Grandma Magda

by
ken
Prep15 min
Cook60 min
Cook mode

Instant Goulash according to Grandma Magda

by
ken
Instructions
1. Sear the diced beef in clarified butter in the instant pot until browned.
2. Add the diced onions and sweet Hungarian Paprika powder, sauté until onions are translucent.
3. Deglaze with red wine and duck stock, scraping off any browned bits from the bottom of the pot.
4. Close the instant pot lid and cook on high pressure for 15 minutes, then naturally release for 15 minutes.
5. Add diced carrots, potatoes, and bay leaves to the pot, close the lid, and cook for an additional 20 minutes.
6. If the sauce is too runny, thicken with cornstarch dissolved in cold water.
7. Season to taste with salt and pepper, and remove bay leaves before serving.
8. Optionally, you can add cream, potatoes, and/or peppers 30 minutes before the end of cooking.
9. Serve the Instant Goulash over elbow macaronis, dumplings, potatoes, or pasta.
Ingredients
  • 2 tablespoons clarified butter ( I used duck fat)
  • 4 large onion(s), diced
  • 2 tablespoons tomato paste
  • 1 carrot(s), diced
  • 1 large potato, diced
  • 0.7 liters red wine
  • 1 kg beef, diced - I used 2 kg
  • 300 ml beef broth - I used duck stock
  • 4 tbsp, sweet Hungarian Paprika powder (I used way more than original recipe...)
  • salt and pepper
  • 2 bay leaves
  • elbow macaronis (not authentic I think)
Prep 15 min
Cook60 min
Cook mode
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Ingredients
  • 2 tablespoons clarified butter ( I used duck fat)
  • 4 large onion(s), diced
  • 2 tablespoons tomato paste
  • 1 carrot(s), diced
  • 1 large potato, diced
  • 0.7 liters red wine
  • 1 kg beef, diced - I used 2 kg
  • 300 ml beef broth - I used duck stock
  • 4 tbsp, sweet Hungarian Paprika powder (I used way more than original recipe...)
  • salt and pepper
  • 2 bay leaves
  • elbow macaronis (not authentic I think)