Instant Pot American-Style Beef Goulash With Macaroni - Washington Post

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Cookbook author Gina Homolka points out that this is not the Hungarian goulash she grew up eating with her immigrant father. Rather, it is an Instant Pot version of Americanized goulash that began showing up in U.S. kitchens in the 1900s, and it is a cross between a healthier Hamburger Helper and mac and cheese. The macaroni, whole wheat or gluten-free, cooks in the multicooker. Homolka recommends using 90 percent lean ground beef, ground chicken or turkey. If you prefer, substitute mozzarella or Parmesan. As this recipe is mild, you can add heat with crushed red pepper flakes, a minced serrano pepper or black pepper, if desired.

This recipe was tested using a 3-quart Instant Pot; the amount of liquid is enough for it to work in a 6- or 8-quart model, as well.

Storage Notes: Leftovers can be refrigerated for up to 3 days.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients

• 1/2 teaspoon olive oil

• 1 medium yellow onion (about 8 ounces), chopped

• 1 pound lean ground beef

• 2 teaspoons sweet paprika

• 3/4 teaspoon kosher salt

• 1 red or orange bell pepper (about 4 ounces), seeded and chopped

• 3 garlic cloves, minced or finely grated

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried oregano (optional)

• 1/2 teaspoon crushed red pepper flakes (optional)

• One (15-ounce) can tomato sauce

• One (14 1/2-ounce) can diced tomatoes

• 1 3/4 cups low-sodium beef broth

• 8 ounces elbow macaroni

• 1 bay leaf

• 3/4 cup (3 ounces) shredded sharp cheddar cheese, plus more for serving

• Chopped fresh parsley leaves, for serving (optional)

Set a programmable multicooker (such as an Instant Pot) to SAUTE. Let the pot heat for 2 minutes, then add the oil and onion and cook, stirring occasionally, until it starts to soften and brown, about 5 minutes. Add the beef, paprika and salt and cook, stirring occasionally, breaking the meat into small chunks, until no longer pink, about 4 minutes.

Add the bell pepper, garlic, Worcestershire sauce, oregano and pepper flakes and cook, stirring occasionally, until fragrant and softened, about 5 minutes. Add the tomato sauce, tomatoes, broth, macaroni and bay leaf and stir to combine.

Cover the appliance and make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 5 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)

Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel and making sure to keep your hand and face away from the vent when the steam releases.

Top the goulash with the cheddar, cover and let sit until the cheese is melted, about 2 minutes. Garnish with the parsley, if using, and serve either in a large, family-style bowl or in individual bowls, with additional cheese on the side, if desired.

NOTE: To make this on the stove: In a large pot or Dutch oven with a lid, over medium heat, follow the direction as above up to the point of pressure-cooking. Reduce the heat to medium low, cover and cook the ingredients for 20 to 25 minutes or until the pasta is tender and most of the liquid has been absorbed. Add the cheese, cover until the cheese is melted, about 2 minutes, and serve with parsley on top.

Tested by Ann Maloney .

Email questions to the Food Section at food@washpost.com.

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February 02, 2021 at 07:33AM
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Instant Pot American-Style Beef Goulash With Macaroni - Washington Post

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