This recipe for a Pressure Cooker Hungarian Goulash, or Hungaria Pörkölt came to me from Adri Lewis, who I met via my blog and my facebook page. Without her, I’d have had no idea how to make this authentically. I mean, at all.
She posted this on the Twosleevers page and it looked so delicious that I immediately asked her if I could share it with all of you. I was so happy when she agreed, and here we are.
I mean, how many different recipes have you seen all over social media that bill themselves as Hungarian Goulash? It’s hard to know what’s authentic and what’s not.
Adri’s recipe matches up very closely with what I’ve read about Authentic Hungarian Goulash so I’m delighted to be able to share it with you.
WHAT IS HUNGARIAN PÖRKÖLT?
Basically it’s Hungarian Goulash–but real Hungarian Goulash not whatever is billed as Goulash across any old recipe. It’s basically a thick meat stew, with meat, onions, and a few other vegetables, fragranced and flavored with Hungarian Paprika, and cooked until it’s soft and fork-tender. The pressure cooker is perfect for tenderizing meat and infusing the flavor of the aromatics and the sweet paprika all into the stew.
So if you’ve really wanted to try an authentic Hungarian Goulash or Hungarian Pörkölt, here’s a super simple recipe that should work for you.
By the way, I often feature guest posts and recipes so if you’re interested, drop me a line and we can talk about it.
Did you also notice that this is a low carb dish if you don’t eat the Tarhonya? Keto-Friendly? Yup. Bonus! Enjoy.
Pressure Cooker Hungarian Porkolt or authentic Hungarian Goulash is a thick meat stew, with meat, onions, and a few other vegetables, fragranced and flavored with Hungarian Paprika, and cooked until it’s soft and fork-tender.
- 2 pounds boneless country style pork ribs cut into 1-2 inch chunks
- 1 teaspoon salt
- 1 teaspoon Pepper
- 1 tablespoon vegetable oil
- 1 onion diced
- 1 bell pepper of your choice diced
- 4 cloves garlic minced
- 15 ounces diced canned tomatoes
- 3 tablespoon ground sweet Hungarian paprika DO NOT USE smoked Spanish paprika
- 2 cup chicken broth/stock
- 1 tablespoon cornstarch dissolved
- Sour cream to serve
Sprinkle meat chunks with salt and pepper to taste.
Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
Brown the meat – leave it alone for a few minutes to get a nice color.
Remove to a bowl when nicely browned , and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
- Add garlic and sauté til fragrant (30 sec or so)
- Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
- Cancel the saute. Seal the lid
Push the meat/stew button and adjust time to 25 minutes.
Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
Cancel the keep-warm function and turn on Sauté
Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
- Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown
- Heat the broth in a separate pot or the microwave until boiling
- Pour hot broth over tarhonya
- Cover and simmer on low for 20 min until tender
- Season to taste
Nutritional Facts do not include Tarhonya
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