Good Hungarian Goulash

This Hungarian goulash uses a pressure cooker to deliver deep, slow-cooked flavor in a fraction of the time. Smoked bacon and onions saute first to build a flavorful base, then paprika blooms in the fat for just a moment before water goes in to stop it from burning.

That quick paprika bloom is a classic Hungarian technique. Paprika scorches easily and turns bitter, so you add the liquid almost immediately after stirring it into the hot fat. Those few seconds of direct heat are enough to release the paprika’s full flavor and color without the risk of burning.

Crushed caraway seeds and marjoram are the seasonings that make this taste authentically Hungarian rather than generically “stew-like." Caraway adds an earthy, slightly anise note while marjoram brings a warm, oregano-like herbiness. Both are traditional in proper goulash.

Fifteen minutes under pressure transforms everything into a tender, thick stew where the beef falls apart and the potatoes have absorbed all the paprika-stained broth.

Pro Tips

• Use Hungarian sweet paprika for the most authentic flavor. Smoked Spanish paprika changes the character of the dish entirely.
• Cut the beef into small pieces as directed. Small cubes cook faster and more evenly under pressure.
• Crush the caraway seeds with the flat of a knife or in a mortar before adding. Whole seeds won’t release their flavor in the short cooking time.
• Add the water immediately after the paprika. Even 30 seconds too long on dry heat will make the paprika taste acrid.

Variations

• Stovetop method: Without a pressure cooker, simmer covered for 1 ½ to 2 hours until the beef is tender.
• Sour cream finish: Stir a dollop of sour cream into each bowl when serving for a classic Hungarian touch.
• With egg noodles: Serve over buttered egg noodles instead of including potatoes in the stew.