prep time: 10 MINUTES
cook time: 45 MINUTES
total time: 55 MINUTES
Gulyás or goulash is the defining dish of Hungarian cuisine… But it is not a single dish but a ‘spectrum’ of simple and hearty soups flavoured with lots of paprika. This version is a Hungarian bean goulash and as you would expect it is a real hearty treat!
Ingredients
- 100g (3½oz) Streaky Bacon
- 150g (~1 Cup) Onion
- 50g (~½ Cup) Celery
- 150g (~1 Cup) Carrot
- 150g (~1 Cup) Parsnip
- 6 Garlic Cloves
- 300g (10oz) Beef Shin
- 1 Tbsp Caraway Seeds
- 3 Tbsp Sweet Hungarian Paprika
- 2 Tbsp Tomato Concentrate
- 2 Bay Leaves
- 2 Sprigs Thyme
- 1 Litre Beef Stock
- 400g (14oz) Tin Kidney beans
- 400g (14oz) Tin Cannelini beans
- More salt if required
Instructions
Preparation Instructions:
- Cut the bacon into a 1-1.5m (½”) dice.
- Cut the onion, celery, carrot, and parsnip into a 1-1.5m (½”).
- Peel and slice the garlic cloves into slices as thinly as you can.
- Cut the beef into a 1.5cm (½”) dice.
Stove Top Instructions:
- Heat a 20cm (8″) saucepan over a medium heat.
- Add the bacon and gently cook for 10 minutes or until the bacon is golden and has released some fat.
- Add the carrot, celery, carrot, parsnip, and garlic to the pan and cook for 10 minutes stirring occasionally.
- Turn the heat down to low.
- Add the beef, sprinkle over the paprika, caraway seeds and add the tomato puree, then stir to combine.
- Pour in the beef stock, add the bay leaves and sprigs of thyme.
- Finally stir in the beans, taste, and add salt as required, then simmer on low for 2½-3 hours.
Instant Pot Instructions:
- Set your Instant Pot to saute mode and when warm add in the bacon stirring continually.
- When it has created a nice layer of bacon fat add in the onion and celery and saute for 5 minutes.
- Now add in the garlic, caraway seeds and thyme and stir for 1 minute.
- Then add in the beef and stir and saute for another 5 minutes before turning off the saute mode.
- Now sprinkle over the paprika and stir before adding the tomato puree, beef stock and bay leaves, once all combined have a quick test for seasoning and add salt and pepper as required.
- Place on the lid and cook on manual high pressure for 8 minutes.
- Then quick release the lid and add in the diced parsnip, carrot and beans, again replace the lid and cook on manual under high pressure for 5 minutes, now is also a good time to check that seasoning again adding salt as required.
- Allow a 10 minute natural pressure release and serve steaming hot.
