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a Hungarian goulash soup in a wide bowl, deep red paprika broth with tender beef chunks, potatoes, and peppers, a dollop of sour cream on top, on a rustic dark table with bread, natural light, shallow depth of field, landscape orientation

Hungarian Goulash

Rich beef goulash soup with sweet paprika, delicious peppers, and tender potatoes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb beef chuck cubed
  • 2 tbsp oil
  • 2 onions diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 3 tbsp sweet Hungarian paprika
  • 1 tbsp tomato paste
  • 2 potatoes cubed
  • 1 tsp caraway seeds
  • 7 cups beef broth
  • 1 tsp salt

Method
 

  1. Season the beef and brown it in the oil on Sauté in batches, then set aside.
  2. Cook the onions and bell pepper 4 minutes, then turn off the heat and stir in the paprika, garlic, tomato paste, and caraway so the paprika doesn't scorch.
  3. Return the beef, add potatoes and broth, and scrape the bottom clean.
  4. Seal and pressure cook on High for 25 minutes, then natural release for 10 minutes.
  5. Stir, season with salt, and serve with bread or a dollop of sour cream.

Notes

Use fresh, good-quality paprika — it's the heart of this dish.