Goulash uit de Pressure Cooker (IP of CPE)

 I have made this recipe many times. We love it every time. This time I did not make the goulash in the Instant Pot but in the Crockpot Express. Just like the Instant Pot, the Crockpot Express is an electric pressure cooker. In addition to cooking at high pressure, you can also slow cook in it. I am also very enthusiastic about the Crockpot Express. A more extensive review will follow in another article.

The recipe below describes both the method for the Instant Pot (IP) and the Crockpot Express (CPE).

Goulash from the Pressure Cooker (IP or CPE)

± 1 kilo of marinated beef steak

salt, freshly ground pepper

1 - 2 tablespoons of olive oil

2 large red onions, cut in half rings

2 cloves of garlic, finely chopped

2 tablespoons of tomato paste

2 tablespoons of mild paprika

1 tablespoon of smoked paprika

1 can of tomato pieces (400 grams)

250 ml beef stock

1 red pepper, cut into strips

1 green pepper, cut into strips

1 yellow pepper, cut into strips

15 grams of flour

15 grams of soft butter

1 cup of sour cream (125 ml)

3 tablespoons of finely chopped flat-leaf parsley

Take the meat out of the refrigerator 1 hour in advance and let it come to room temperature.

Cut the meat into cubes and sprinkle with salt and pepper.

Turn on the Instant Pot / Crockpot Express, press Sauté, select More (IP) or High (CPE, then press Start / Stop at the CPE). Once the pot is hot, add the olive oil. Fry the meat in two or three parts all around. Spoon the baked meat into a bowl. If necessary, add some more oil in between. Fry the onions in the remaining shortening for a few minutes, add garlic and tomato puree and fry a little longer. Add: paprika and smoked paprika, tomato pieces and stock. Scrape off the crusts and let the sauce come to a boil. Then return the meat to the pan.

Press Keep Warm / Cancel (IP) or Start / Stop (CPE) to stop the program, close the lid and close the valve. Select Meat / Stew and set high pressure for 40 minutes (then press Start / Stop at the CPE). When the program has finished, let the pressure decrease by itself for 10 - 15 minutes (NPR). Then open the valve and let the steam escape. Press Keep Warm / Cancel (IP) or Start / Stop (CPE) and open the lid.

Add the bell pepper strips and stir. Press Manual (IP) or Steam (CPE) and set high pressure for 5 minutes (then press Start / Stop on the CPE). When the program is finished, press Keep Warm / Cancel (IP) or Start / Stop (CPE) to stop the keep warm program. Open the valve after 10 - 15 minutes and let the steam escape.

Meanwhile, make a dough of the flour and butter (beurre manié). Press Sauté, Less (IP) or Low (CPE mode, then press Start / Stop at the CPE). Stir the flaked beurre manié into the sauce until the sauce is sufficiently thickened. Let the mixture simmer gently for ± 5 minutes. Press Keep Warm / Cancel (IP) or Start / Stop (CPE).

Stir the sour cream in a bowl and add some of the warm sauce. Pour the mixture into the inner pan and stir. Note: the mixture may no longer boil, otherwise the sauce will curdle. Stir in parsley and serve. Delicious with rice.