Goulash, in German called Gulasch, is our family tradition for large gatherings and holidays. I prepare two large pots for my daughter and family, and also for the visiting neighbors and friends. We have Spätzle as a side, or wide Noodles. Some greens like Boston lettuce that complements the meal. Friends of my daughter always looking forward to my home cooked meals, especially this dish.
When growing up, my mother used to make Goulash on a regular basis – it’s one of those dishes that I fondly remember. She always made this dish in a pressure cooker. I was extremely suspicious of this pot, somehow I always expected the thing to suddenly explode. When I moved out and was now responsible for the goulash myself, I used a normal pot and let the dish simmer for several hours. In other words, for a Sunday dinner I had to start cooking right after breakfast (still in my pajamas). I quickly realized the advantage of a pressure cooker, now the Instant Pot with more functions. First I didn’t want to buy one because it was highly suspect!
For preparation a tip first: The best way to cut meat in cubes is to freeze it for about 30 minutes first.
You can get very tender beef/pork meat by cooking in a Dutch oven (1.5 hrs) or Slow Cooker (4 to 5 hrs). I have tried the Instant Pot pressure cooker, and the meat will get super tender (25 min min. high pressure with instant release)
Instant Pot: This Goulash can also be prepared in the Instant pot. Sear seasoned meat (divide if necessary in 2 parts) remove from pot, then sear the vegetables an additional 3 minutes. Add the meat back and a can tomato puree, 1 cup red wine, 4 cups of broth or water. Close lid and cook on high pressure 25 minutes with instant release. Open the lid, thicken and season to taste. Serve with noodles. Goulash always taste better the next day, or you can be frozen for several weeks. It can also be eaten as as a Soup.