This wonderfully tasty winter warmer is traditionally served as a soup but it makes a wonderful beef stew. The addition of beer gives a German twist and adds a deeper and ‘hoppy’ flavour to the dish. Making the paste (Cooks Tips) to stir in when serving is well worth the effort and a chef’s ‘secret’
not normally found in recipes.
Details
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Kcal per serve: 570
Ingredients
cubes
• 3 – 4 tbsp. canola or olive oil
• 2 white onions, thinly sliced
• 1 green bell pepper, seeded and diced
• 4 cloves garlic, crushed
• 3 tbsp. sweet paprika
• 1 tsp. caraway seeds
• 1 tsp. sea salt
• 1⁄2 tsp black pepper
• 2 bay leaves
• 2 tbsp. tomato paste
• juice of 1 lemon
• 1 cup lager or pilsner beer (or substitute with water)
• 1 cup rich beef stock
• 1⁄2 cup sour cream, optional
Preparation
2. Set the InstantPot to Sauté (More/High) and add the oil. When hot brown the beef cubes in batches so as not to overcrowd the pot. Add more oil if necessary. Set aside the beef in a bowl.
3. Select Sauté (Less), add the onions and cook until soft. Add the bell pepper and garlic and cook for a further 2 minutes.
4. Add the paprika, caraway, salt, pepper, bay leaves, tomato paste, lemon juice, beer and beef stock and stir to combine. Add the browned beef and juices from the bowl. Stir to combine and scrap off all the flavorsome bits from the bottom of the pot.
5. Turn off Sauté and lock the lid.
6. Set the InstantPot to Manual (More) and cook for 25 minutes.
7. Release the pressure and remove the lid. Set to Manual (Normal) and cook for a further 5 – 10 minutes to thicken the sauce.
8. Serve with a dollop of sour cream (optional).
Cooking tips
To a mortar and pestle add 2 teaspoons of caraway seeds, 4
cloves of garlic and zest of 1⁄2 a lemon and pound to form a
paste. Stir in 1⁄3 - 1⁄2 teaspoon per portion when serving to
add an extra authentic Hungarian Goulash taste boost.
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