Instant Pot Beef Paprikash Food

INSTANT POT BEEF PAPRIKASH

Steps:

• Turn Instant Pot to sauté.
• Add butter and onions. Cook for 4 minutes then press cancel button.
• Add stew beef, garlic, ketchup, Worcestershire sauce, brown sugar, salt, beef broth, paprika and dry mustard to onion mixture.
• Place lid on pot and turn steam valve to closed.
• Press Manual and set Instant Pot to 20 minutes.
• Once cooked and timer goes off, allow Instant Pot to naturally depressurize for 10 minutes. Do NOT flip the switch.
• After 10 minutes, flip the steam valve to steam and open lid. Stir.
• In a small bowl combine corn starch and water. Mix well and pour into beef mixture.
• Turn Instant Pot to Sautee and cook for approximately 5 minutes or until sauce thickens.
• Serve over mashed potatoes.

INSTANT POT® CHICKEN PAPRIKASH

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.
• Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
• Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.

SLOW COOKER BEEF PAPRIKASH

Steps:

• Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
• Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

BEEF PAPRIKA

Steps:

• Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
• Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
• Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.

INSTANT POT MUSHROOM AND POTATO PAPRIKASH

Steps:

• Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done.
• Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes.
• Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

HUNGARIAN BEEF PAPRIKASH

Steps:

• Pat the beef dry, then salt and pepper before placing in the pot.
• Brown the meat on all sides for a few minutes in the pot with oil and butter.
• Transfer beef to a bowl.
• Add onions, garlic and more butter to pot. Sautee until tender, then transfer onion/garlic to a bowl.
• Add can of chopped tomatoes and mustard to pot, stirring and scraping all the bits off bottom of pot.
• Add in the onions and stir until combined with sauce, about 2 minutes.
• Empty the two cups of beef broth into pot, along with the Red Peppers. Stir until slightly softened.
• Add beef, and stir in hot sauce to taste. Remember the hot sauce gains strength as it cooks, so keep testing periodically to get the level heat you want, adding a little at a time.
• Add orange juice and stir over low heat for a few minutes, again testing the level of heat with the hot sauce. Leave uncovered while stirring.
• Once all is to a good boil, cover, reduce heat, and let simmer for one hour. You can even turn it off and let sit for a few hours, to have ready for a meal hours later.
• Now bring the pot to a boil, and add the sour cream. Sitr until blended. Sauce should have a rich orange color, and a creamy, not thick texture. If too thick, add more orange juice.
• Update the level "heat" with more hot sauce, if desired.
• Serve over white rice or thick egg noodles. Enjoy!