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Goulash Soup (Instant Pot or Stovetop/Oven)

Print Recipe
Prep Time 20 mins
Cook Time 50 mins
Reaching Pressure 20 mins
Total Time 1 hr 30 mins
Yield 10 cups (6-8 servings)
Category Dinner, Salad, Soup
Cuisine Austrian, Hungarian

Directions

A hearty soup with loads of flavor, tender chunks of beef and large bites of carrots, celery and potato.

Ingredients

  • 1 ½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch cubes (1 pound after trimming)
  • Kosher salt and black pepper
  • 2 tablespoons unsalted butter, divided
  • 1 pound yellow onions, diced (4 cups)
  • 2 stalks celery, cut into 1-inch chunks (1 ½ cups)
  • 1 large or 2 medium carrots, cut into 1-inch chunks (1 ½ cups)
  • 3 large cloves garlic, chopped
  • ¼ cup tomato paste
  • ¼ cup sweet Hungarian paprika
  • ¼ cup whole-wheat flour or all purpose flour
  • 1 ¼ teaspoons caraway seeds, crushed
  • 4 cups low-sodium beef broth
  • 1 pound yukon gold potatoes, cut into 1-inch pieces
  • 1 lemon, zested
  • Fresh dill & sour cream for serving

Instructions

Instant Pot Instructions

  • Pat beef dry with paper towels; season with 1 teaspoon salt. Melt 1 tablespoon butter in Instant Pot on sauté function. Once melted, add half the beef in an even layer and cook until browned on all sides, about 6–8 minutes.
    chunks of beef cooking in an instant pot
  • Using a slotted spoon, transfer beef to a bowl. Add remaining tablespoon butter to reserved drippings, repeat browning with remaining beef, cooking 4 minutes. Transfer beef to bowl.
    chunks of beef cooking in an instant pot
  • Add onions, celery, carrot, garlic, and 1 teaspoon kosher salt to drippings and cook 4 minutes.
    carrots, celery and onion cooking in an instant pot
  • Turn Instant Pot off and stir in tomato paste, paprika, flour, caraway seeds, and ½ teaspoon black pepper. Cook 2 minutes.
    veggies and red spices cooking in an instant pot
  • Return Instant Pot to sauté functions and gradually add in 1 cup broth in ¼ cup increments, stirring and scraping up any browned bits after each addition. Stir in remaining 3 ½ cups broth and 1 cup water. Stir in browned beef and any accumulated juices, and potatoes.
    veggies and broth in an instant pot
  • Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 30 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  • Using a wide shallow spoon, skim excess grease from surface of stew.
  • Stir in lemon zest and season with salt and pepper to taste. Serve with sour cream and fresh dill.

Dutch Oven Instructions

  • Adjust oven rack to lower-middle position and heat oven to 325ºF degrees
  • Pat beef dry with paper towels; season with 1 teaspoon salt. Melt 1 tablespoon butter in Dutch oven over medium-high. Once melted, add half the beef in an even layer and cook until browned on all sides, about 6 minutes.
  • Using a slotted spoon, transfer beef to a bowl. Add remaining tablespoon butter to reserved drippings, repeat browning with remaining beef, cooking minutes. Transfer beef to bowl.
  • Add onions, garlic, and 1 teaspoon kosher salt to drippings and cook, over medium, until softened (not browned) 6–8 minutes. Reduce heat to low and stir in tomato paste, paprika, flour, caraway seeds, and ½ teaspoon black pepper. Cook 2 minutes.
  • Gradually add in 1 cup broth in ¼ cup increments, stirring and scraping up any browned bits after each addition. Stir in remaining 3 ½ cups broth and 1 cup water. Stir in browned beef and any accumulated juices, carrots, celery and potatoes, bring to a simmer.
  • Secure lid then transfer to oven and braise until meat is tender and a fork easily slips in and out of beef, 2½–3 hours, stirring every 30 minutes.
  • Using a wide shallow spoon, skim excess grease from surface of stew.
  • Stir in lemon zest and season with salt and pepper to taste. Serve with sour cream and fresh dill.

Notes

A 6-quart or larger Instant Pot should be used.
The pot may get smoky when the beef is browning, so have a fan or vent hood handy.
To make it gluten-free: use sorghum flour instead of whole-wheat flour.
To make it dairy free: use vegan butter or grapeseed oil to brown the beef. Swap out the sour cream for vegan yogurt.
The Dutch oven version is more stew-like than the Instant-pot version and is absolutely phenomenal. If you want it to be more soupy, add some water or broth at the end to thin it out.

Nutrition

Serving: 1¼ cupsCalories: 255kcalCarbohydrates: 16gProtein: 16gFat: 13gSaturated Fat: 6gCholesterol: 58mgSodium: 585mgFiber: 3gSugar: 5g
Keywords goulash soup
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