Instant Pot® Midwest Goulash

Name: Instant Pot® Midwest Goulash
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 tablespoon olive oil; 1 pound ground turkey; 2 small carrots, grated; ½ onion, diced; ½ green bell pepper, diced; 1 tablespoon Italian seasoning, or to taste; 1 teaspoon garlic powder, or to taste; 1 teaspoon seasoned salt (such as Lawry®), or to taste; 1 teaspoon ground black pepper, or to taste; 1\u2009½ cups water; 1 tablespoon Worcestershire sauce; 1\u2009½ teaspoons beef bouillon granules; 2 cups elbow macaroni; 1 teaspoon paprika; 1 (15 ounce) can petite diced tomatoes; 1 (8 ounce) can tomato sauce

I lightened this Instant Pot® goulash up by using ground turkey instead of beef. You can add corn, beans, or peas and you could top with cheese.

INGRIDIENT

1 tablespoon olive oil

1 pound ground turkey

2 small carrots, grated

½ onion, diced

½ green bell pepper, diced

1 tablespoon Italian seasoning, or to taste

1 teaspoon garlic powder, or to taste

1 teaspoon seasoned salt (such as Lawry's®), or to taste

1 teaspoon ground black pepper, or to taste

1 ½ cups water

1 tablespoon Worcestershire sauce

1 ½ teaspoons beef bouillon granules

2 cups elbow macaroni

1 teaspoon paprika

1 (15 ounce) can petite diced tomatoes

1 (8 ounce) can tomato sauce

DIRECTION

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Add carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.

Step: 2

Mix water with Worcestershire sauce and bouillon granules in a small bowl. Pour into meat mixture and mix well. Bring to a simmer. Add macaroni and paprika and stir. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set timer for 4 minutes. Allow about 10 minutes for pressure to build.

Step: 3

Release pressure carefully using the quick-release method according to manufacturer’s instructions to prevent sauce from mixing with the steam, about 5 minutes. Unlock and remove the lid. Mix well.

NUTRITION FACT

Per Serving: 460 calories; protein 32.1g; carbohydrates 53.1g; fat 13.2g; cholesterol 83.7mg; sodium 1414.5mg.

The word “stew” can process to both a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.

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