I didn’t know what Goulash was before I saw this recipe, but one look at the ingredients list, and I was sold! 😍 This recipe calls for an Instant Pot, but if you don’t have one on hand, you could dump the cooked meat and vegetables in a slow cooker for a delicious outcome, too.

Servings: 4

Ingredients

1 Tbsp. olive oil

1 lb. raw lean beef stew meat

1 cup chopped onion (approx. 1 1⁄3 medium)

½ cup chopped carrot (approx. 1 medium)

½ cup chopped celery (approx. 1 medium stalk)

3 cloves garlic, finely chopped

1 Tbsp. ground sweet paprika

1 tsp. ground smoked paprika

2 tsp. caraway seeds

2 Tbsp. tomato paste

2 Tbsp. apple cider vinegar

2½ cups low-sodium organic chicken or beef broth

1 tsp. finely chopped fresh thyme (or ½ tsp. dried thyme leaves)

2 bay leaves

½ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

2 Tbsp. cornstarch + 2 Tbsp. water (combine to make a slurry)

Instructions

1. Set instant pot to “sauté.”

2. Heat oil in pot. Add beef; cook for 5 minutes, turning to sear on all sides. Remove from pot and set aside.

3. Add onion, carrot, celery, and garlic; cook for 5 minutes, or until vegetables begin to soften.

4. Add sweet paprika, smoked paprika, and caraway seeds; toast for 30 seconds. Add tomato paste and vinegar; cook for 1 minute.

5. Add seared beef, broth, thyme, bay leaves, salt, and pepper. Seal pot and switch instant pot to “meat stew.” (If your instant pot does not have this setting, set pot to the highest pressure-cooker setting and timer for 35 minutes.)

6. Once cycle is complete, release pressure, being sure to keep clear of steam.

7. Switch pot to “sauté” and stir in cornstarch slurry. Simmer for 10 minutes, or until thickened.