Healthy Recipes | Paleo Hungarian Goulash

Goulash is a recipe that holds a lot of memories and sentiment for me. By goulash, I don’t mean the American concoction of elbow pasta, ground beef, and spaghetti sauce. I’m talking about the authentic stuff, but authentic Hungarian goulash stew with a fiery-colored paprika sauce.

I spent a year and a half in Austria during my early 20s as a representative for the LDS church, and fell in love with the unique mixture of German and Hungarian food that we ate. I learned to appreciate good sausage, homemade sauerkraut, authentic apple strudel, and ate more bowls of Hungarian goulash than I could count. I also ate Nutella for the first time, so basically my time there changed my life.

I would like to end this post by telling you a little bit about a different kind of pressure cooker goulash recipe. The American Style Instant Pot Goulash is rather different from the Hungarian version. To make the American one pot goulash pasta version you would need

I was super tired on the way back down and wandered into a café for a big old bowl of Hungarian goulash. And everything was right with the world again. This Instant Pot Hungarian Goulash recipe is my attempt to recreate the wonderful times we had.

Paleo Hungarian Goulash

Prep time: 25 Minutes

Additional time: 1 Hours 5 Minutes

Total time: 1 Hours 30 Minutes

Ingredients:

2 - 2 1/2 pounds beef stew meat, cut into 1/2-inch pieces 2 teaspoons sea salt, divided 1/2 teaspoon black pepper 2-4 Tablespoons ghee, bacon drippings, or grass-fed butter 2 red bell peppers, seeded and minced 1 large onion, minced 3 cloves garlic, minced 3 Tablespoons sweet paprika 1 teaspoon hot Hungarian paprika 1 teaspoon whole caraway seeds 3 Tablespoons red wine vinegar 2 Tablespoons tapioca flour 2 Tablespoons tomato paste 3 cups beef broth Side dish ideas for serving: Squash noodles, baked white or sweet potatoes, Roasted Cauliflower Rice, Cauliflower Puree with Rosemary & Garlic (pictured in the recipe post)

• 1 teaspoon whole caraway seeds
• 3 Tablespoons red wine vinegar
• 2 Tablespoons tapioca flour
• 2 Tablespoons tomato paste
• 3 cups beef broth
• 1 large onion, minced
• 3 cloves garlic, minced
• 3 Tablespoons sweet paprika
• 1 teaspoon hot Hungarian paprika
• 2 - 2 1/2 pounds beef stew meat, cut into 1/2-inch pieces
• 2 teaspoons sea salt, divided
• 1/2 teaspoon black pepper
• 2-4 Tablespoons ghee, bacon drippings, or grass-fed butter
• 2 red bell peppers, seeded and minced

Instructions:

1. First, Trim any excess fat from the stew meat. Sprinkle 1 teaspoon sea salt and the black pepper over the meat. Toss to coat evenly.
2. Second, Turn the Instant Pot to the High Saute setting and add 1-2 Tablespoons of ghee to the pot. When it is preheated, brown the meat in 3 batches, adding a little ghee each time you start a new batch. Let them cook, undisturbed for 3-4 minutes. Flip them around and let them cook another 3-4 minutes until a crust forms. If you overcrowd the pot the meat won't develop that tasty, caramelized crust. It doesn't have to be cooked through.
3. Next, Return all of the seared meat to the pot. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and 1 teaspoon sea salt to the pot.
4. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and 2 cups of beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
5. Seal the Instant pot, moving the steam valve to "sealing" and set it for Manual - 30 minutes. Let the steam release naturally for 10 minutes, and then manually release the rest of the steam by moving the steam valve to "venting".
6. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.
7. Serve with desired side dish.

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