What’s not to love about a meal in a bowl? Warm, comforting, and filled with spicy deliciousness. Hungarian Goulash is a delicious stew with a rich paprika-seasoned broth. Traditionally it is filled with hearty chunks of beef, but we used pork instead. It’s perfect for a cold rainy night.
Hungarian goulash is just another example of how simple, when cooked properly, can yield an incredible flavor. It is spicy but not mouth-burning. It can be made with cheaper cuts of beef and will still turn out very tender. Cooking it in a pressure cooker will ensure you have tender bits of meat in 30 minutes.
The big difference between a traditional stew and a Hungarian stew is that Hungarian stews do not rely on flour for thickening. It’s more of a soup and is usually served over noodles, potatoes, or spaetzle. Its superpower is the paprika. You’ll want to use a good quality Hungarian sweet paprika and you’ll want to use a lot of it.
Hungarian Goulash
Equipment
- Pressure Cooker
Ingredients
- 3 tablespoons pork lard
- 1 ½ pounds pork cut into 1” pieces
- 1 large onion chopped
- 3 tablespoons sweet Hungarian paprika
- 1 ½ teaspoons ground cumin
- 3 garlic cloves finely minced
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 3 Roma tomatoes diced
- 2 carrots diced
- 2 medium potatoes cut into 1/2 inch chunks
- 1 cup red wine
- 4 cups vegetable stock
- 1 bay leaf
- salt and pepper to taste
Instructions
- Melt the lard in a pressure cooker set on sauté. Add the pork and brown on all sides, about 8 minutes.
- Add the onion, paprika, cumin, garlic, and bell peppers. Sauté until the peppers and onions are softa and fragrant, about 5 minutes.
- Stir in the tomatoes, carrots, potatoes, wine, vegetable stock , and bay leaf
- Season with salt and pepper, to taste.
- Attach the pressure lid and set on high for 30 minutes. Allow the pressure to release naturally before opening the lid to keep the vegetables from turning to mush.