Yes, I jumped on the Instant Pot bandwagon. I figured it would be helpful now that I’m working full-time. There is a learning curve, so I haven’t saved a whole lot of time yet, but I’m still hopeful. This goulash turned out amazing, using a combination of the sauté and slow-cook functions. My teenager declared, “You may make this again.” I’d like to add mushrooms but I haven’t figured out where that would work in this process.
1 tbsp olive oil
2 lb beef chuck roast
6 oz onion, sliced (1 large onion)
3 cloves garlic, minced
1/2 cup ketchup
2 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp dry mustard
1 1/2 tsp sweet Hungarian paprika
1/2 tsp smoked Hungarian paprika (if you don’t have this, just use more sweet paprika)
1/2 tsp black pepper
1/2 tsp marjoram
1 cup water
1/4 cup flour
Turn Instant Pot to sauté and wait until the indicator reads “Hot.” Add oil, then the whole roast. Brown on both sides (it will stick a little, but you’ll get that nice fond at the bottom of the pot, and you want that, so don’t worry.)
When roast is browned on both sides, remove it to a cutting board and let it cool 10 minutes.
Meanwhile, slice onion, mince garlic, and mix garlic with ketchup, Worcestershire, spices and water.
Cut the roast into cubes and return to pan. Cover with onion slices. Pour sauce over the top.
Cover the Instant Pot, making sure the vent is set on open. Use the Slow Cook function for 8 to 9 hours.
When cooking is done, stir flour into a small amount of water. Spoon into pot and turn it on sauté again, stirring frequently until the sauce thickens and boils.
Serve over noodles, potatoes or rice.
Copyright 2017 Barb Szyszkiewicz
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