Hungarian Gulyás (Goulash)

Prep Time: 5-10 minutes | Cook Time: varies (see below) | Serves 4-6

Hungarian gulyás is a traditional stew of Hungary. The origins of this dish have been traced to the 9th century, to stews eaten by Magyar shepherds. This recipe was shared by Taylor's Aunt Mindy and uses a crock pot or instant pot for a more modern touch.

Ingredients

• 1 lb beef stew meat, or mushrooms for a vegetarian dish
• 5 Tbsp butter
• 1 yellow onion, chopped
• 1 cloves garlic, chopped
• 1 tsp paprika
• 3 tsp salt
• 3 tsp caraway seeds (alternatives: fennel seeds, celery seeds, anise seeds cumin)
• 2-3 gold potatoes
• 2 sweet peppers. chopped
• 1 25oz can diced tomatoes
• 1-2 cups of carrots, chopped into 1" pieces
• 3 cups of vegetable, beef or chicken broth OR use water & bouillon

Crock Pot/Dutch Oven Instructions - 3-5hrs

1. Remove stew meat from fridge and - if needed, cut into 1" pieces.
2. Chop onions, garlic, carrots and potatoes into 1" pieces.
3. In a Dutch oven or large pot, fry onions in butter until golden yellow, then lower heat, add paprika and stir quickly.
4. Add meat, salt and cook meat until browned. Then add caraway seeds, garlic and 1 cup of broth, or water with bouillon.
5. Stir meat occasionally to cook all the way through - braising it not boiling.
6. Crock Pot: Put tomatoes, potatoes, carrots and sweet peppers in crock pot and add remaining broth to cooked meat. Cook on high for 5 hours or low for 8 hours.
7. Dutch Oven: add veggies to your pot on the stovetop and cook on medium-low heat for 3 hrs.
8. Enjoy hot with a dollop of sour cream!

Instant Pot Instructions - 40-45 minutes

1. Remove stew meat from fridge and - if needed, cut into 1" pieces.
2. Chop onions, garlic, carrots and potatoes into 1" pieces.
3. Select sauté, heat 2 Tbsp butter in Instant Pot insert and quickly brown the beef in batches, remove from insert and set aside.
4. Add remaining 3 Tbsp butter and sauté the onion, carrots, potatoes and peppers about 5 minutes, switch off and quickly stir in the garlic, followed by the caraway seed and paprika.
5. Add the stock or broth and thoroughly deglaze the pot.
6. Add in the rest of the ingredients, cover the pot, seal, select the stew setting and set the time to 25 minutes. Allow for a Natural Pressure Release of 10 mins and then perform a Quick Release.
7. Enjoy hot with a dollop of sour cream!