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muz's pressure cooker goulash

(1 rating)
Empebi avatar
Recipe by
Diana Perry
@Empebi
Martinez, GA

This is another recipe from my Grandmother's files. I've updated with instructions using one of the new digital pressure cookers, or one of the traditional cookers like my Grandmother used. I also changed bacon fat with olive oil to brown the meat. Proceed as you risk...taste vs healthier! She had a note on the recipe that you could use a "1-year-old chicken" ...She was raised on a farm, and I'm not sure what would mean to one of the chickens you find in today's market, but I imagine you could use chicken thighs very successfully in this recipe.

(1 rating)
yield 6 to 8
prep time 30 Min
cook time 40 Min
method Pressure Cooker/Instant Pot

Ingredients For muz's pressure cooker goulash

  • 2 lb
    chuck roast, cut into 2" cubes
  • 2 Tbsp
    olive oil
  • salt & pepper to taste
  • 3 clove
    garlic, mashed & diced
  • 2 lg
    onions, rough cut
  • 8
    allspice, whole
  • 1-1/2 Tbsp
    hungarian paprika
  • 1/2 c
    beer, red wine or water
  • 1 can
    tomato paste
  • low fat sour cream for garnish (optional)

How To Make muz's pressure cooker goulash

  • 1
    Heat oil in pressure cooker; brown the meat well, on all sides; add onions and cook with beef until they start to soften; add garlic to the pot.
  • 2
    Mix water (or your choice --I prefer beer) with the tomato paste, Hungarian Paprika, salt, pepper and the whole allspice (my grandmother called these "corns" of allspice).
  • 3
    Method 1 in an electric pressure cooker: Place lid on pot, and follow manufacturer's instructions and set time for 25 minutes; allow pressure to come down, and do not use quick release method.
  • 4
    Method 2 (traditional pressure cooker like my grandmother used) Place cover on cooker and allow steam to flow from vent pipe to release all air from cooker. THEN, place weight on vent pipe and when weight begins to rock, reduce heat to maintain pressure and cook for 20 minutes. Turn off heat and allow pressure to reduce in the pan. Do not use quick release method.
  • 5
    Serve over noodles, spaetzle, mashed potatoes or rice. Garnish with sour cream, if desired. (We did not have it that way growing up. I think this is a new trend.)
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