2pounds(900g) stewing beef cut into bite-sized pieces
1onionpeeled and finely chopped
2bell pepper deseeded and chopped
1teaspoonminced garlic
1teaspooncaraway seed
2tablespoonsHungarian paprika
2cups(500mL) beef stock
1cupfinely sieved tomatoes
3tablespoonsred wine
2tablespoonsalmond flourmade into a paste with 1 tablespoon of water
saltto taste
parsleyfor garnish
Instructions
Select sauté, heat half the oil in Instant Pot insert and quickly brown the beef in batches, remove from insert and set aside.
Add remaining oil and sauté the onion and peppers until soft (about 5 minutes), switch off and quickly stir in the garlic, followed by the caraway seed and paprika.
Add the beef stock and thoroughly deglaze the pot.
Add in the rest of the ingredients, cover the pot, seal, select the stew setting and set the time to 25 minutes.
Allow for an NPR of 10 mins and then perform a QPR.
Video
Notes
Recipe Tips
Don’t overcook beef when browning.
Feel free to add more gorgeous paprika to the Instant Pot Beef Goulash if you like.
Add an extra 1- 1 1/2 cups of broth if you want a thinner soup.
If you don't have dietary restrictions, feel free to use regular flour instead of almond flour.
The cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
If making the american version - to avoid the burn notice do not mix after adding in the tomatoes and pasta sauce.
Weight Watchers Points
If you replace the oil used for frying with a calorie-controlled cooking spray, there are 6 Blue Plan SmartPoints in a serving.