Hungarian Goulash

Ingredients

1 lb sirloin/rump/chuck roast in cubes
1 tsp garlic powder
1/3 tsp salt
1/3 tsp pepper
1 large onion diced
1 bell pepper
2 Tbs minced garlic
1/3 c red wine
1/4 c hungarian sweet paprika
1 c beef broth
1 Tbs tomato paste
1 tsp oregano
1-2 bay leaves
4 large carrots - sliced to 1/4 inch discs
1 lb potatoes - 1/2 inch cubed
4 oz sliced mushrooms (optional)

Instructions

Preheat the Instant Pot to saute.
Add a small amount of oil/butter ( or bacon fat ) to the pot once it is preheated.
Season with garlic powder, salt, and pepper.
Cook meat in batches until browned. Remove to a plate.

Add additional oil if needed then added the sliced onions, and chopped bell pepper.
Cook until softened. Add the minced garlic and saute until fragrant.

Pour in the red wine, and deglaze the pot.
Cook until the wine is reduced by about half.

Return the browned meat to the pot.
Add in the Sweet Hungarian Paprika, oregano, bay leaf, and tomato paste. Stir to coat everything.
Pour in the beef broth. Add extra cup if it appears dry.

Add the carrots and potatoes ( and optional mushroom ) and stir to combine everything together.
Cook on high pressure for 15 minutes followed by a 10-minute natural pressure release.

Remove bay leaves.
Serve immediately, or store in an airtight container for up to one week.
Freeze for up to three months, and thaw prior to reheating in the refrigerator.

Notes

Best if made one or two days ahead and reheated.

Some of the sweet paprika can be replaced with ( 1/4 tsp ) hot for a little spice.

You can use pork for this recipe instead of beef if you like with the same cooking time.

If you would like to omit the potatoes, you can serve over egg noodles or mashed potatoes.

Tip:

For easier browning, slice the meat into 1/2 inch thick slabs, brown both sides, then slice into strips and brown.
Finally slice into cubes and brown remaining side.

Additions:

Onion powder
MSG
Garlic powder