Hungarian Goulash
Hungarian Goulash
Equipment
Ingredients
- 2 T almond flour
- 1 T water
- 2 T cooking fat divided
- 2 lbs stew beef cut into 1-inch cubes, divided
- 1 t sea salt divided
- ½ t black ground pepper divided
- 1 medium onion chopped
- 2 bell peppers chopped
- 1 t garlic minced
- 1 t caraway seed
- 2 T paprika
- 2 cups beef bone broth recipe http://localhost/upgreadhealth/beef-bone-broth
- 1 cup crushed tomatoes
- 3 T red wine optional Fresh parsley
Instructions
- In a small bowl, mix the almond flour and water together to form a paste. Set aside.
- Select “Saute” mode on the Instant Pot and heat half the cooking fat until warm, but not smoking.
- Place half the beef cubes in the pot and season with half the salt and pepper. Brown on all sides for 3–4 minutes. With a slotted spoon, remove the beef from the pot and set aside. Repeat with the remaining beef.
- After all the beef has been removed from the pot, add the remaining cooking fat to the juices in the pot and saute the onion and bell pepper until soft (about 3 minutes).
- Stir in the garlic, caraway seed, paprika, and cook for 1 minute.
- Press cancel, and add the beef back to the pot, along with the broth, tomatoes, wine (if using), and the almond flour mixture. Stir to combine all the ingredients.
- Secure the lid on the Instant Pot and move the vent knob to the sealed position.
- Select “Stew” or “Manual” and cook on high pressure for 25 minutes.
- Once the cooking time is up, release the steam naturally.
- Serve with fresh parsley.
- Tip: For a thicker sauce, let the goulash simmer on “Saute” mode, uncovered, for 15–30 minutes.
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