Hungarian Goulash

Cube steak is best slow-cooked. You can make this recipe in the slow cooker on low for 7-8 hours, but I prefer to make it in the electric pressure cooker in a fraction of the time and with the same delicious, tender results.

Step 1: Dice the onions, chop the celery and carrots, and mince the garlic. Peel the potatoes and cut them into large chunks. If they are cut too small, you risk them disintegrating during the cooking process. Set each aside.

Step 2: Cut the cube steak into bite-sized chunks and place in a large bowl. Sprinkle with 1/4 C flour and toss to coat. You may skip the flour if desired. Adding the flour provides some starch and helps increase the rate of browning the beef and adding a bit more flavor.

Step 3: Press the saute button on the electric pressure cooker and wait for the HOT message to appear. At that time, add 1 Tbsp. avocado oil to the pot and allow to heat for about 20 seconds. Add the onions and garlic and saute for 3- 4 minutes.

Step 4: Add the cube steak to the pot and sear the beef for 2-3 minutes then sprinkle with the 2 Tbsp. of paprika. Mix to coat.

Step 5: Add 2 Tbsp. of the beef broth to deglaze the pot (scrape off any cooked bits from the bottom of the pot to prevent the burn notice).

Step 6: Add the carrots, celery, bay leaves, tomatoes (with the juice), 1 tsp. fish sauce, fresh thyme (if using), and the rest of the beef broth. Do not stir but make sure the vegetables are pressed down and mostly submerged in the broth.

PRO TIP: While you can add the whole stem of thyme to the dish, I prefer to only add the tiny leaves. A personal chef taught me a quick and easy way to do this. Hold one stem in your hand upside down holding the bottom of the stem. Use the nails of two fingers on your other hand and gently run them down the stem over a bowl or your pot as you release the little leaves. I pinch off any little leaves at the end of the stem if needed.

Step 7: Cover and seal the pressure cooker and cook on high pressure for 20 minutes. The pot will take 10-15 minutes to come to pressure before the 20 minutes begins to count down. This is part of the cooking process.

Step 8: While the goulash is cooking, prepare the egg noodles per the package, if using. Rinse in cold water at the end to stop the cooking process and set aside.

Step 9: When the cooking is complete, perform a quick release and open the lid. Give the goulash a stir, taste the sauce, and add any additional spices desired until it is to your liking. As a frame of reference. I added 1/2 tsp. pepper, 2 tsp. fish sauce and 1 tsp. garlic salt to mine to get the flavor I desired.

Step 10: Stir in the frozen vegetables and allow to heat thru. If needed, press the saute button to continue heating the sauce but stir often to keep the sauce from burning on the bottom. While stirring, remove the bay leaves and thyme stems if you left them in.

Step 11: Lastly, stir in the cup of sour cream (or Greek yogurt) if using. It adds a creamy richness and depth of flavor in addition to thickening the sauce. I prefer a thicker sauce. If you don't wish to add a dairy product but want a thicker sauce, use a couple of tablespoons of the goulash sauce and mix with an equal amount of arrowroot powder. Then mix back into the sauce and stir it through allowing some time to thicken.

Step 12: Serve over the egg noodles and enjoy.

NOTE: This dish can be made in a slow cooker. Sautee the onions, garlic, and meat in a separate pan then put in the crock. Add the remaining ingredients, cover, and cook for 7-8 hours on low.

Recipe by Victoria Cook:

Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.