It is impossible to get more Hungarian that Gulyás or Goulash as some folk say, this Hungarian Bean Goulash is loaded with beans, beef and of course paprika!
My first recipe here on Krumpli was a Gulyás or as you probably spell it Goulash, there is nothing more Hungarian when it comes to food as a Goulash and this bean goulash or Babgulyás as it would be called here is a staple on restaurant and home tables alike. When you make a trip to a Hungarian restaurant or even better when you are invited into a home you will not get what 99% of the internet call goulash because it is in a fact a soup and not a stew and certainly not a pasta dish with minced meat.
Like most Hungarian cooking the flavours in the bean goulash are pretty simple, although I have added a couple of bits you would not normally find in a goulash like celery this remains pretty ‘authentic’.
It was fun developing this recipe bean goulash for my Instant Pot and really rather simple, you could of course chop you vegetables larger and cook this in one setting. I have tried it and had limited success but for me it is not the result I want for either.
I have to say babgulyás has become a bit of a running joke in the village I live in, as I have mentioned it is a small place with a population of just 180 people and every year we have a ‘village day’.
A pretty standard affair by Hungarian standards and the population for that increases five fold for that day, lots of booze is consumed, loads of terrible music and much falling over. It is fabulous but without question every single solitary year the food consist of bean goulash, now it is free and for all of the wise cracks and jokes the queue is always long but you can bet you last penny on it, it will be bean goulash on the menu again this year.
- 150 g Onion, Cut into a 5mm dice
- 50 g Celery, Cut into a 5mm dice
- 4 Garlic Cloves, Finely diced
- 300 g Beef Shin, Cut into a 1cm dice
- 100 g Streaky Bacon, Cut into 5mm slices
- 1 Tbsp Caraway Seeds
- 1 Tsp Dried Thyme
- 3 Tbsp Sweet Hungarian Paprika, Use regular unsmoked paprika if not using the good stuff 😉
- 2 Bay Leaves
- 70 g Tomato Puree
- 1 Litre Beef Stock
- 150 g Carrot, Cut into a 5mm dice
- 100 g Parsnip, Cut into 5mm dice
- 250 g Kidney Bean, Cooked
- Set your InstantPot to saute mode and when warm add in the bacon stirring continually.
- When it has created a nice layer of bacon fat add in the onion and celery and saute for 5 minutes.
- Now add in the garlic, caraway seeds and thyme and stir for 1 minute.
- Then add in the beef and stir and saute for another 5 minutes before turning off the saute mode.
- Now sprinkle over the paprika and stir before adding the tomato puree, beef stock and bay leaves, once all combined have a quick test for seasoning and add salt and pepper as required.
- Place on the lid and cook on manual high pressure for 8 minutes.
- Then quick release the lid and add in the diced parsnip, carrot and beans, again replace the lid and cook on manual under high pressure for 5 minutes, now is also a good time to check that seasoning again adding salt and pepper as required.
- Allow a 10 minute natural pressure release and serve steaming hot.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 531 Total Fat: 25g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 90mg Sodium: 1018mg Carbohydrates: 36g Fiber: 10g Sugar: 8g Protein: 42g