CLASSIC HUNGARIAN GOULASH RECIPE RECIPES

Steps:

• In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

Steps:

• In a large bowl, combine the Steak Mixture ingredients just until uniform. Do not overmix. Shape into 6 patties and let rest for at least 10 minutes for breadcrumbs to absorb flavor.
• Meanwhile, in a medium bowl, whisk together the Sauce Mixture ingredients.
• Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
• When butter melts, brown the steaks on both sides, 2-3 minutes per side. Meat may not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add onions and mushrooms to the pot and Sauté until onions begin to soften, 3-4 minutes.
• Add sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Layer the steaks back into to the pot on top of the vegetables.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the steaks from the pot to a shallow dish and cover loosely with foil, reserving juices.
• In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed. Adjust seasonings.
• Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.