Hungarian Goulash
A quick pressure-cooker take on Hungarian goulash with beef and pasta.
⏱️ Prep: 10 min🍳 Cook: 15 min
Ingredients
| 1 tablespoon | 15 ml | olive oil |
| 2 pounds | 905 g | beef stew meat, cut into bite-size pieces |
| 1 | yellow onion, sliced | |
| 1 | clove garlic, minced | |
| 0.75 cup | 180 ml | ketchup |
| 2 tablespoons | 30 ml | Worcestershire sauce |
| 1 tablespoon | 15 ml | brown sugar |
| 2 teaspoons | 10 ml | salt |
| 2 teaspoons | 10 ml | paprika |
| 0.5 teaspoon | 2.5 ml | mustard powder |
| 1 pinch | cayenne pepper | |
| 4 cups | 960 ml | water |
| 1 pound | 455 g | dry pasta (such as Gemelli or Casarecce) |
Instructions
- Heat oil in inner steel pot of pressure cooker set to Sauté on High. Working in batches, cook beef in hot oil until browned on all sides, about 2 minutes per side. Transfer meat to a bowl.
- Sauté onion in inner steel pot of pressure cooker until translucent, 3 to 5 minutes. Add garlic and sauté another 30 seconds.
- Return beef to pot and stir in ketchup. Add Worcestershire sauce, brown sugar, salt, paprika, mustard powder, and cayenne pepper; stir. Pour water over mixture and stir in pasta.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 7 minutes. Turn steam vent handle to Venting to quick-release pressure.
Mealthy Tip: Make a big batch of this and freeze the leftovers!