Hungarian Gooulash

Hungarian Gooulash

By Sarah Dearman
0:10 To Prep
0:25 To Cook
6 Servings
Average Rating
Difficulty Medium

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


  • 2 Tbsp Plain flour (Gluten free optional)
  • 1 Kg beef (chuck steak), cubed (or veal)
  • 2 Tbsp Olive oil
  • 2 Medium brown onion, fine 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, 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

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

Step 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.

Step 6

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

Chef's Tips

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

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