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Four Pepper Goulash

Hana Itzhaki
This dish is a hearty, beefy, one pot comfort meal to serve your loved ones. Instructions included to make in an Instant Pot, slow cooker, on the stove or braised in the oven.
Course dinner, Main Course
Servings 8 people

Equipment

  • 1 Instant Pot

Ingredients
  

  • 2 Tablespoons Olive Oil
  • 3 Pounds Beef Shoulder cubed and patted dry with paper towel
  • Salt and Pepper
  • ½ Cup Flour
  • 1 Large Sweet Onion sliced
  • 1 Large Carrot cut into 2 inch pieces
  • 1 Red Bell Pepper sliced
  • 1 ½ Teaspoon Salt
  • ½ Teaspoon Ground Black Pepper
  • 1 Tablespoon Harissa
  • 1 Tablespoon Sweet Paprika
  • 1 Teaspoon Hot Paprika
  • 1 ½ Teaspoons Ground Caraway
  • 1 15 ounce can Tomato Sauce no salt added
  • 2 Cups Water
  • 4 Medium Russet Potatoes peeled and quartered
  • Cooked rice or noodles for serving optional

Instructions
 

  • Instant Pot Directions
  • Set to Sauté on High
  • Add Oil to pot.
  • Season cubed beef with salt and pepper, then toss with flour, shaking off excess.
  • In a single layer, brown 3-4 minutes on two sides and then remove from the pot. Do not cook through, or over brown. May need to brown in batches to avoid overcrowding the pot.
  • Once beef is browned and removed from the pot, add onions, carrots, and bell peppers and sauté, scraping up brown bits stuck to the pot. Add salt and pepper and sauté 4-5 minutes
  • Add harissa, both regular and spicy paprika and caraway, sauté 1 minute.
  • Add tomato sauce and water and deglaze the pot.
  • Return beef cubes to pot, close and set to Meat/Stew for 45 minutes, then NPR or 10 minutes NPR and QPR
  • Once pressure is released, remove the lid. Using a slotted spoon, remove beef and vegetables to a serving dish.
  • Set pot to Sauté and add quartered potatoes and bring to a boil.
  • Reduce to low and sinner 15 minutes or until potatoes are cooked through.
  • Add potatoes and remaining sauce to serving dish.
  • Server over rice or with noodles.

Notes

Stove Top Directions
1. Heat a large pot (preferably stainless steel) over medium high heat.
2. Add Oil to pot.
3. Season cubed beef with salt and pepper, then toss with flour, shaking off excess.
4. In a single layer, brown 3-4 minutes on two sides and then remove from the pot. Do not cook through, or over brown. May need brown in batches to avoid overcrowding the pot.
5. Once beef is browned and removed from the pot, add onions, carrots, and bell peppers and sauté, scraping up brown bits stuck to the pot. Add salt and pepper and sauté 4-5 minutes
6. Add harissa, both paprikas and caraway, sauté 1 minute.
7. Add tomato sauce and water and deglaze the pot.
8. Return beef cubes to pot, cover, reduce heat to low and simmer for 35-40 minutes until beef is soft. Stir every 8-10 minutes and check to be sure there is plenty of liquid covering the beef and vegetables. Add additional water if necessary.
9. Using a slotted spoon, remove beef and vegetables to a serving dish.
10. Add quartered potatoes to remaining liquid in the pot and bring to a boil. Add more water, enough to cover the potatoes if necessary.
11. Reduce to low and simmer 15 minutes or until potatoes are cooked through.
12. Add potatoes and remaining sauce to serving dish.
13. Server over rice or with noodles.
Oven Braised Directions:
1. Heat a large stove top and oven safe pot (preferably a Dutch oven) over medium high heat.
2. Add Oil to pot.
3. Season cubed beef with salt and pepper, then toss with flour, shaking off excess.
4. In a single layer, brown 3-4 minutes on two sides and then remove from the pot. Do not cook through, or over brown. May need brown in batches to avoid overcrowding the pot.
5. Once beef is browned and removed from the pot, add onions, carrots, and bell peppers and sauté, scraping up brown bits stuck to the pot. Add salt and pepper and sauté 4-5 minutes
6. Add harissa, both paprikas and caraway, sauté 1 minute.
7. Add tomato sauce and water and deglaze the pot.
8. Return beef cubes and potatoes to pot, cover. Remove from heat.
9. Preheat oven to 300 F.
10. Place the covered pot in the oven and braise for 2-3 hours checking to be sure there is plenty of liquid covering the beef and vegetables. Add additional water if necessary. Dish is ready when the meat is fork tender.
11. Using a slotted spoon, remove beef and vegetables to a serving dish or allow to cool completely before freezing.
12. Server over rice or with noodles.
Slow Cooker Directions
1. Heat a large pot (preferably stainless steel) over medium high heat.
2. Add Oil to pot.
3. Season cubed beef with salt and pepper, then toss with flour, shaking off excess.
4. In a single layer, brown 3-4 minutes on two sides. Do not cook through, or over brown. May need to brown in batches to avoid overcrowding the pot.
5. Once beef is browned, place in the slow cooker.
6. Add onions, carrots, and bell peppers to pot the the beef was in and sauté, scraping up brown bits stuck to the pot. Add salt and pepper and sauté 4-5 minutes
7. Add harissa, both paprikas and caraway, sauté 1 minute.
8. Add tomato sauce and water and deglaze the pot.
9. Add vegetables and tomato sauce mixture to the slow cooker with the beef.
10. Add potatoes to the slow cooker.
11. Cover and set on High or 4 hours or Low for 8 hours.
12. Server over rice or with noodles.
Keyword beef, goulash, high holidays, kosher, kosherfoodie, Rosh Hashana