Ingredients

The following ingredients have 4 Servings
  • 2 pounds cubed beef stew meat
  • 3 tablespoons oil
  • 2 large onions
  • ½ pound bacon chopped
  • 1 tablespoon flour
  • 2 cups dry red wine
  • 8 oz. whole mushrooms
  • 2 dry bay leaves
  • 1 sprig of fresh thyme
  • 1 teaspoon tomato paste
  • Salt and white pepper to taste
  • Fresh parsley for garnishing optional

Instruction

  • Select "Sauté" to preheat the Instant Pot. When the word "Hot" appears on the display add the chopped onions and bacon and cook without the lid, stirring occasionally, until bacon is crisp and onions are soft.
  • Add beef and dust with flour. Stir all together and sauté until beef is browned on all sides. Deglaze the pot with red wine, scraping the brown bits from the bottom of the pan with a wooden spoon.
  • Add the mushrooms, bay leaves, thyme, and tomato paste and season the goulash with salt and white pepper to taste.
  • Press "Cancel" to turn the cooker off. Close the lid and steam valve on the instant pot.
  • Cook on high pressure for 30 minutes, and then allow the pressure to release naturally for 15 minutes before doing a quick release.