HUNGARIAN PEPPERS RECIPES

Name: Hungarian Beef Goulash
Prep time: 5 min
Cook time: 40 min
Yield: 6 people
Cuisine: Hungarian
Ingredients: 2 lbs beef chuck (or bottom roast, cut into bite-sized pieces); 1 tsp kosher salt; 1/2 tsp pepper; 1 tbsp olive oil; 1 tbsp butter; 2 medium onions (finely diced); 1 clove garlic (minced); 3 tbsp paprika (preferably good quality Hungarian sweet paprika); 1 tsp caraway seeds (lightly crushed); 1 tbsp tomato paste; 1/2 cup beef broth; 14.5 oz diced tomatoes ((one can>); 2 tbsp corn starch (or arrowroot); sour cream (for serving (optional))

HUNGARIAN BEEF GOULASH – INSTANT POT RECIPES

Hungarian Beef Goulash – Instant Pot Recipes image

A hearty beef stew with lots of sweet Hungarian paprika in a fraction of the time of traditional cooking methods. (Note you have an American goulash with macaroni and ground beef in the database—this is not the same.)

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 people

Number Of Ingredients 14

Ingredients

2 lbs beef chuck (or bottom roast, cut into bite-sized pieces)
1 tsp kosher salt
1/2 tsp pepper
1 tbsp olive oil
1 tbsp butter
2 medium onions (finely diced)
1 clove garlic (minced)
3 tbsp paprika (preferably good quality Hungarian sweet paprika)
1 tsp caraway seeds (lightly crushed)
1 tbsp tomato paste
1/2 cup beef broth
14.5 oz diced tomatoes ((one can>)
2 tbsp corn starch (or arrowroot)
sour cream (for serving (optional))

Steps:

Season the beef with salt and pepper.
Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
When butter melts, brown the meat on one side, 3-4 minutes. Meat will 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 onion to the pot and saute until soft, 3-4 minutes.
Add garlic, paprika, caraway and tomato paste. Cook and stir 1-2 minutes more.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the meat and any juices back into the pot, stir in diced tomatoes.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
In a small bowl, mix together cornstarch and 1/2 cup pot juices. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
Serve hot with a dollop of sour cream, alongside noodles, zucchini zoodles, mashed potatoes or with crusty bread.

CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES

Classic Stuffed Peppers – Instant Pot Recipes image

Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large bell peppers (tops removed, seeded and membranes removed)
1 cup Cooked rice
1/2 lb ground beef (preferably 93% lean, uncooked)
1 egg (beaten)
1/4 cup bread crumbs
2 tbsp tomato paste
4 tsp Worcestershire sauce
1 tbsp chopped parsley (additional for garnish)
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 cup marinara sauce

Steps:

Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
In a large bowl, combine all remaining ingredients except marinara sauce.
Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
Pour one cup of water in the Instant Pot and insert the steam rack.
Place peppers onto rack and divide marinara sauce in the top center of each pepper.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
(Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
Carefully remove the peppers, garnish with additional chopped parsley and serve warm.

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