Braised Steak Goulash Style

This recipe marks an occasion here; it is the first time I have mentioned the possible use of an Instant Pot. No, I am not what you would call an early adaptor. We've had one since just before Christmas (yay, sales) but hitherto it has been used almost exclusively for the cooking of beans. This is not going to become an Instant Pot recipe site, but I guess if I use it I might as well mention it, seeing as everyone else has one too at this point.

I have to say I don't think the results obtained were better than they would have been if I had cooked this the old-fashioned way, in fact not quite so good. The meat was very tender, but it was still pretty solid, a little dry, and not as imbued with flavour as it should have been. On the other hand: 25 minutes to cook and less energy used, both mine and the electric company's, as well as a slight reduction in dirty dishes. I've also mostly given up on browning meat to be roasted, etc, but for cooking in a pressure cooker I think it really ought to be done. There will be no browning at all happening during the cooking process and you really want some as it does supply an important layer of flavour.

If you make this on the stove top you should be prepared to keep an eye on it and add more liquid as much more will cook off than with the Instant Pot. As ever with the stewier cuts of meat, leftovers not only re-heat well but are probably better the second time around.

4 to 6 servings
50 minutes using the Instant Pot - 25 minutes prep time
2 hours on the stove-top - 40 minutes prep time

Mix the Seasonings: 
2 tablespoons sweet Hungarian paprika (could be smoked)
2 teaspoons rubbed savory OR thyme
1 teaspoon caraway seeds
1 teaspoon salt
freshly ground black pepper to taste
2 bay leaves

Measure and mix the ground spices and set them aside with the bay leaves.

Prepare the Vegetables:
1 large onion
1 medium OR 2 small red peppers
1 medium carrot
1 stalk of celery OR 1/2 cup peeled, diced celeriac
3 to 4 cloves of garlic
1 tablespoon mild vegetable oil, for stove-top cooking

Peel and sliver the onion. Core and chop the pepper. Peel and grate or very finely dice the carrot. Wash, trim, and chop the celery or peel and grate or finely dice the celeriac. Peel and mince the garlic.

If you are going to braise the steak on the stove top, heat the oil in a large skillet (ideally the pan in which you aim to cook the dish) and sauté the vegetables (except the garlic) over medium heat until softened, reduced in volume, and slightly browned. Stir in the garlic and cook for a minute more, then transfer them to another dish while you brown the meat.

If you are using the Instant Pot, place all the vegetables in the pot.

Brown the Meat, Etc., & Cook:
1 kg (2.25 pounds) round steak, flank steak, or similar
1 or 2 tablespoons mild vegetable oil
1 to 2 cups unsalted beef OR chicken stock
1/2 cup tomato sauce
1/4 cup wine vinegar OR apple cider vinegar OR red wine

Cut the steak into serving sized pieces. Heat the oil in a large skillet and brown the meat over medium-high heat for about 2 minutes on each side, until seared and browned.

If this is the pan in which you are cooking the meat, sprinkle the seasonings over it and mix in. Add 1 cup of stock, the tomato sauce, and the vinegar or wine. Return the vegetables to the pan. Cover and simmer gently for an hour to an hour and a half, until the meat is very tender.

If you are using the Instant Pot, place the pieces of steak evenly over the vegetables, add the seasonings, and pour over 1 cup of stock, the tomato sauce, and the vinegar or wine. Seal the pot ETC. 20 minutes. Hang on to the skillet used to brown the steak; this will be the easiest pan in which to thicken the sauce.

Thicken the Sauce:
2 tablespoons soft unbleached flour
2 tablespoons sweet Hungarian paprika
1/2 teaspoon salt
sour cream ad lib

While the meat cooks, mix the flour, paprika, and salt in a small bowl.

When the meat is done, remove the pieces to a serving plate. Sprinkle the flour, etc, over the sauce slowly, whisking it in as you go. Let the sauce simmer until thickened; about 5 minutes. Stir frequently.

If you used the instant pot, you could in theory thicken the sauce while it is still in it. I found it easier to transfer it to the pan in which I browned the steaks and thicken it there.

Serve the steaks with noodles, rice, potatoes or something else that will soak up the plentiful sauce. Pass with a bowl of sour cream.

Posted in: Ontario Food