Yield: 6 servings
Ingredients
| Ingredient | Amount / Weight | Note |
|---|---|---|
| stew beef | 3 lb | |
| yellow onions | 4 medium | not sweet |
| high-quality paprika | 6-8 Tbsp | deep auburn color |
| 5-color pepper | to taste | generous grindings |
| salt | 1-2 Tbsp | |
| uncomplicated beer | 1 can | e.g., Firestone Walker Lager |
| olive oil | 4 Tbsp | |
| Russet potatoes | 6 | peeled and cubed |
| rice flour | 1/8 cup | |
| sour cream | for serving |
Steps
- Heat your Instant Pot on sauté mode or your Dutch Oven on high heat. Add some paprika and ground pepper to toast lightly.
- Add stew beef and stir to coat with spices. Allow beef to brown, stirring occasionally. Remove beef to a bowl once done.
- Cube onions. In the same pot, add olive oil, additional paprika, and pepper. Add onions and cook until translucent.
- Return the beef to the pot. Add more paprika, pepper, and salt. Stir and let sear.
- Add 2/3 of the beer and the potatoes. Stir well and bring to a simmer.
- For Instant Pot: Close lid and set to Stew mode for 35 minutes. For Dutch Oven: Transfer to a 250°F oven and cook for two hours or until beef is tender.
- Mix remaining beer with rice flour to form a batter. Once cooking is complete, return pot to high heat and stir in the batter to thicken the goulash.
- Adjust seasoning with salt, paprika, and pepper.
- Serve with a dollop of sour cream and a side of robust green vegetables like green beans or broccoli.
Note: This goulash recipe emphasizes simplicity and traditional flavors, avoiding tomatoes and excessive vegetables for a focused taste.