Goulash-Style Braised Beef with Noodles

This delicious beef braise is based on the flavours of goulash.
Yield 4 Servings Prep. Time 15 min Cooking Time 90 min Total Time 105 min


Here are the following ingredients:

  • 4 whole small-sized Beef Digital Flexor Meat (each about 10 oz/300 g), ends trimmed
  • Salt and fresh ground pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1½ cups (375 mL) finely diced onions
  • 4 cloves garlic, minced
  • 3 tbsp (45 mL) sweet paprika
  • 1½ tsp (7 mL) caraway seeds, crushed
  • 2 cups (500 mL) beef broth
  • 6 tbsp (90 mL) tomato paste
  • 2 sprigs fresh thyme (or 1/4 tsp/1 mL dried)
  • 1 bay leaf
  • Pinch EACH cayenne pepper and ground cloves
  • Cooked egg noodles, rice or potatoes
  • 3 tbsp (45 mL) coarsely chopped fresh dill
  • Sour cream (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Season beef all over with salt and pepper to your taste. Heat oil in a large skillet over medium-high heat. Add beef and cook, turning with tongs, until browned on all sides (it will curl while cooking and this is fine). Transfer to electric pressure cooker. Set aside.

  2. Add onions and garlic to the skillet and reduce heat to low. Cook, stirring frequently, for about 10 minutes or until the onions soften and start to brown. Add paprika and caraway seeds; cook, stirring, for about 30 seconds or until fragrant. Add the beef broth and scrape up any browned bits from the bottom of the pan.

  3. Pour broth mixture over the beef in pressure cooker. Stir in tomato paste, thyme, bay leaf, cayenne, cloves and ½ tsp (2 mL) salt. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 1 hour.

  4. When the timer beeps, allow pressure to release naturally for 10 minutes, then quick release remaining pressure. Turn off the pot and remove the lid. The sauce should be lightly thickened. If not, remove the meat with a slotted spoon and keep warm in a bowl. Set cooker on sauté and boil sauce until it thickens slightly. There should be approximately 3 cups (750 mL) of sauce. Taste and adjust the seasoning if necessary, adding a good sprinkling of pepper. Discard bay leaf and thyme stems.

  5. Slice each piece of meat across the grain into slices. Arrange the meat in 4 separate bowls or plates with your noodles. Cover with the sauce and sprinkle with dill. Serve with sour cream, if desired.