When it comes to Goulash, there are two types: American Goulash (which is also known as American Chop Suey) which is simply a macaroni in a fleshy tomato sauce and the REAL Goulash which is Hungarian goulash. And there is no comparison in taste, since the Hungarian style wins by a landslide.

Slightly reminiscent of my famous Jewish breast, this dish is best described as sweet and savory stew, while also being super rich in flavor with meat that literally melts and melts in the mouth. It’s like eating fleshy butter in the best sauce-like sauce. And when is it served over noodles? Never mind. Comfort food at its finest.

What’s even more is

that this is a relatively inexpensive dish to make, as chuck roast is cheaper and is where the Instant Pot uses its magic to take cheaper cuts of meat and make them taste like high-end fabulosity. This dish will satisfy meat lovers anywhere.

That’s how I did it! (scroll to the bottom to see the recipe fully written):

Take a good-sized onion

…

… and cut it lengthwise and into wedge-shaped pieces.

Then, take a nice marble roast (“marbled” means there are nice, visible strands of fat inside the meat)

…

… and cut it into pieces.

Now, go to the pot, add

some butter and give it some warmth.

Once the butter melts and sizzles…

Add the onion!

Let it sauté for a few minutes in that glorious butter.

There are now two key spice ingredients for a Hungarian Goulash and that would be caraway seed (like the seeds in rye bread)

…

… and paprika (you can use any variation of this spice).

Once added to the onions, stir well so that they are all covered

…

… and add a little more butta!

This is important because you will need to deglaze (scrape) the bottom of the pot of any paprika that may have stuck to it. So when the butter is added, make sure you turn it well, making sure that the bottom of the pot is well and soft so that we do not have any problems when we reach the pressure.

ah! Isn’t it pretty?!

Add the meat

…

… and stir it with everything constantly for a few quick minutes. We don’t want the meat to be fully cooked now, only slightly scorched/golden.

Now, it’s time to start a sauce. Add a little broth…

… a basic, dry red wine (or extra broth if you don’t want wine)…

… white vinegar…

… a can of diced tomatoes…

… tomato sauce…

… brown sugar…

… seasoned salt…

… and black pepper.

Stir everything well!

Then, add some baby

carrots if you want (you can also add some baby potatoes too, see the yellow section “Jeffrey Sez”)

…

… and stir them slightly. Secure the lid and cook under high pressure.

While cooking the Goulash, create a suspension of cornstarch that will thicken our final sauce. Take equal parts of cornstarch…

… and water…

… and mix in a bowl until smooth.

Once the Goulash has finished cooking, bring it to a boil

…

… and add the cornstarch suspension.

Let it bubble for a moment and then kill the heat. This is when the sauce thickens perfectly into a sauce-like texture.

Now it’s time to serve this Goulash!

Take a bowl and add some egg noodles, if desired. NOTE: You should boil the egg noodles separately because they will absorb all the broth and turn into porridge if you pressure cook with the goulash.

And he puts that incredible Goulash on them.

Make sure you get plenty of sweet and savory sauce and carrots!

Put a fork in it, and try not to drool on it from that rich and wonderful aroma.

Brag about it…

… Make it melt in your mouth.

And he goes into food ecstasy.

The meat is literally tender and will make you hungry for Hungarian goulash!

At the time of publication, Pressure Luck exclusively uses Better Than Bouillon/Southeastern Mills for all soup and broth bases