Using this hack for Hungarian Goulash, you can get the deep flavor from hours of slowing simmering in a Dutch Oven, and the speed of and Instant Pot will make it all happen in under an hour!
A Dutch Oven is the tool to use when you want to make a rich, flavorful stew. But, it takes hours of slow cooking to get the meat tender. I’ve got a hack for that. You cook the meat in the Instant Pot with some beef base for about 20 minutes and then add it to the rest of the ingredients in the Dutch Oven. It’s the best of both worlds.
Could you do the whole thing in the Instant Pot? Sure, but you wouldn’t get the great flavor simply because browning the meat and vegetables really requires more room so good caramelization can occur. That caramelization is what gives the deep flavor. I love my Instant Pot, and often use the saute function, for smaller things. If I want to saute a lot, then it’s a Dutch Oven or large saute pan.
So, do you know about Better than Bouillon Beef Base? I’ve been using it for years, and it was recently mentioned in America’s Test Kitchen as their winning brand for a beef base. It’s great because it stores easily in your refrigerator and doesn’t go bad. I used to buy beef stock in a carton, didn’t need all of it, it would sit in the refrigerator until it became a Science Experiment, and I would throw it away. Beef Base doesn’t do that. It comes in a jar, and you use a teaspoon added to a cup of hot water to make a cup of broth. What could be easier or more cost-effective?
Red Pepper Paste
Red pepper paste is NOT the same thing as pepper sauce, so the stuff you put on your tacos is not going to work here. I like the Tukas brand. If you can’t find it in your local supermarket, try a Mediterranean market or, of course, Amazon.
Let’s Make Goulash!
- 1 pound sirloin, cubed
- 1 teaspoon bacon fat
- 1 teaspoon olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 2 cloves garlic, chopped
- 1/4 cup flour
- 1 tablespoon Paprika
- 1 teaspoon cayenne
- 1/2 teaspoon dried shallots
- 1/2 teaspoon white pepper
- 2 tablespoons red pepper paste
- 1 tablespoon tomato paste
- 2 teaspoons beef base
- 2 cups water
- 1/4 cup sour cream, for garnish
- Add the flour, some cayenne, some white pepper and some paprika to the meat in a bowl. Stir it up until it is completely covered.
- Put the bacon fat and the olive oil into the bottom of a dutch oven. Turn on the heat and when the oil is warm enough add the meat, shaking off any excess flour and saute it until it is nicely browned.
- Put the browned meat into the instant pot. Mix the water and beef base thoroughly. Pour this over the beef and set the pot into the instant pot. Cover the top and set it to pressure for 20 minutes.
- Meanwhile, saute off the onion pepper and garlic until the end of the onion is translucent. Add the tomato paste and mixed together. Cover and set aside.
- When the meat is cooked let it natural release for 10 minutes and then quick release. Carefully remove the inner pot from the instant pot. Use a slotted spoon put the meat into the Dutch oven.
- Turn the heat up under the Dutch oven and let them cook a bit with the vegetables stirring constantly. Carefully add the liquid in the inner pot to the Dutch oven and mix to combine.
- Add the pepper paste, cayenne, and white pepper. Taste for seasoning and cook on low heat until the mixture is nice and thick about 10 minutes.
- Serve with spaetzle