Beef Goulash

Beef Goulash RS CC

Beef Goulash.

  • Servings: 4
  • Difficulty: Easy
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The weather has been rainy lately in Sydney so I decided to make Beef Goulash in the pressure cooker for dinner. This recipe combines tender pieces of beef with a rich tomato paprika sauce. Serve piping hot with sour cream, cauliflower mash or steamed broccoli. Perfect for a cold rainy night. 

I find this recipe freezes really well so I also froze some meal size portions to enjoy another day. I’ll either take them out of the freezer the day before and defrost in the fridge, or warm them in the microwave depending on how much time I have. 




  • 2 tbsp olive oil
  • 1 large brown onion chopped finely
  • 4 cloves garlic sliced or 2 tsp minced garlic
  • 1kg Beef chuck or gravy beef cut into 1 inch cubes
  • 1 tbsp hungarian paprika powder
  • 1 tsp fennel seeds
  • 1 tsp salt
  • 1 heaped tbsp tomato paste
  • 2 carrots cut into 1 inch pieces
  • 1 red capsicum cut into 1 inch pieces
  • 1 x 400g tin diced tomatoes
  • 2 cups water
  • 2 heaped tsp beef stock powder

Beef Goulash Ing RS CC


  1. Put your pressure cooker onto the saute setting. Add the olive oil and onion, cook until just turning browned. Add the garlic and fry till fragrant, then add the beef pieces and brown on each side.
  2. Add all the other ingredients to the pressure cooker and give a stir to combine. Put on the lid ensuring it’s secure and the pressure vent is closed. Put onto the curry setting and pressure cook for 30 minutes. 
  3. When finished released the steam valve very carefully to ensure you don’t burn yourself. Remove the meat and vegetables with a slotted spoon into a bowl and set aside. Bring the remaining sauce to boil/simmer using the Saute setting on your pressure cooker to reduce and thicken the sauce. This took me about 20 minutes to do. You can also do this by removing the sauce to a saucepan and boiling/simmering on a stove top until reduced by half. When reduced enough, add the meat and vegetables back to the thickened sauce. 
  4. Serve immediately with cauliflower mash, cauliflower rice or steamed vegetables. 


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