ip hungarian beef

IP Hungarian Beef and Mushrooms

A recipe by Amelia Lundy Food 52 I adapted for my Instant Pot

Serves 4 - 6

  • 1 tablespoon olive oil
  • 1 sweet onion, cut into 1/4" strips
  • 3 cloves garlic, minced
  • 8 ounces cremini or button mushrooms, sliced 1/4" thick
  • 1 tablespoon sweet paprika
  • 1/8 teaspoon grated nutmeg
  • 2 sprigs fresh tarragon, or 1 teaspoon dried tarragon
  • 2/3 cup red wine, I used Cabernet Sauvignon
  • 2/3 beef stock
  • 1 1/2 teaspoon salt
  • 10 turns of black pepper
  • 1 pound beef. I used a chuck roast, trimmed and cut into 1 inch strips
  • Dill weed to taste
  • egg noodles, I used farmers style spaetzel

Set the IP to sauté mode; when it says hot add the olive oil and brown the beef about 3 to 4 minutes per side. You can add the salt & pepper here. Remove the meat and deglaze pot with the beef stock.

Add the beef back to the pot. Add in the carrots, mushroom onions and garlic in that order.

Sprinkle over the paprika, nutmeg, tarragon and dill weed. Pour the wine over all.

Place and lock the lid on. Select “Meat/Stew” and set the time to 25 minutes. When it goes to warm hold you can let cool down to release pressure while you do your noodles. I wanted to check the meat doneness so I released the pressure and then shredded it since it was plenty done and back in the pot and left on warm hold while I cooked my spaetzel.

Serve over the noodles. I had beets as a side and served with bread and butter.

Note: You might want to thicken up the sauce but it was tasty and a good sop for bread. All the prep and cook time took me just over 2 hours.