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Beef/Veal Goulash – Pressure Cooker Recipe

Pork goulash on Spätzle

Creative Commons License photo credit: WordRidden

One of my husband’s favorite meals is Beef/Veal Goulash, served with garlic butter mashed potatoes.  I love cooking, but I really do not like to spend a lot of my time in the kitchen, so my pressure cooker comes in handy for this recipe, since it takes only 17 minutes to cook this meal.

Beef/Veal Goulash – Pressure Cooker Recipe


  • 1 lb. beef for stew
  • 1 lb. veal for stew
  • 2 Tbs. vegetable oil
  • 3 garlic cloves minced
  • 2 onions chopped
  • 8 allspice corns
  • ½ tsp. paprika
  • 1 bay leaf
  • Salt and pepper
  • 2-3 cups water (or enough to extend 2 inches above the top of the meat)
  • 1 packet of McCormick brown (onion, or mushroom) gravy mix


  1. Heat cooker and add oil.
  2. Brown the meat.
  3. Season the meat with salt, pepper, and paprika.
  4. Add onions and saute until golden.
  5. Add garlic and saute for 1 minute.
  6. Add allspice corns, bay leaf, and water.
  7. Secure lid per manufacturer’s instructions.
  8. Bring to pressure.
  9. Set your alarm for 15 minutes, from the time the steam begins to escape from the cooker.
  10. Remove from heat and let the pressure drop at its own accord.
  11. Once the pressure valve has dropped, release any remaining steam by turning the dial on the cooker’s lid.
  12. Remove the cover.
  13. Remove and discard the bay leaf, and allspice corns.
  14. Thicken the goulash with a home made brown gravy, or your favorite flavor of McCormick’s gravy mix.
  15. Bring it to boil, and cook for 2 minutes longer.


Beef/Veal Goulash may also be served over pasta, or rice. Add a bowl of tossed salad, warm garlic bread, and a glass of water, to this dish, and your family will enjoy a nutritious meal, even on a busy week day.

Sometimes I add sauteed mushrooms and ½ cup of sour cream, to this recipe, and turn it into Beef Stroganoff.

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