Mains, Meat

Beef Goulash

Step 1 of 9

Select SEAR/SAUTE and set to MD:HI. Select START/STOP to begin. Allow to preheat for 2 minutes

Ingredients

600g good-quality braising/stewing steak cut into medium/large dice
3 tbsp vegetable oil (or rapeseed, sunflower oil)
1 large onion, finely chopped
2 tbsp plain flour
10g paprika
2 tbsp tomato purée
400ml beef stock
2 large bay leaves
2 tsp mixed herbs
400g British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
Flaked sea salt and freshly ground pepper

Step 2 of 9

Place the oil and chopped onion and fry for 7 to 8 minutes until the onion is soft and translucent, adding a splash of water to loosen if needed. Remove onions to a plate/bowl, with a plastic spatula

Ingredients

600g good-quality braising/stewing steak cut into medium/large dice
3 tbsp vegetable oil (or rapeseed, sunflower oil)
1 large onion, finely chopped
2 tbsp plain flour
10g paprika
2 tbsp tomato purée
400ml beef stock
2 large bay leaves
2 tsp mixed herbs
400g British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
Flaked sea salt and freshly ground pepper

Step 3 of 9

Turn heat to HIGH (HI) add the remaining oil to the pan, allow to heat for a few minutes and add the meat. Cook meat until browned, moving around to get an even colour. To retain the heat in the pan and get a good sear, this can be done in two batches

Ingredients

600g good-quality braising/stewing steak cut into medium/large dice
3 tbsp vegetable oil (or rapeseed, sunflower oil)
1 large onion, finely chopped
2 tbsp plain flour
10g paprika
2 tbsp tomato purée
400ml beef stock
2 large bay leaves
2 tsp mixed herbs
400g British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
Flaked sea salt and freshly ground pepper

Step 4 of 9

Turn heat to LOW/MED. Sprinkle the flour over the meat and continue stirring. Stir for approximately 1-2 minutes. Add tomato puree and the paprika, stirring to coat

Ingredients

600g good-quality braising/stewing steak cut into medium/large dice
3 tbsp vegetable oil (or rapeseed, sunflower oil)
1 large onion, finely chopped
2 tbsp plain flour
10g paprika
2 tbsp tomato purée
400ml beef stock
2 large bay leaves
2 tsp mixed herbs
400g British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
Flaked sea salt and freshly ground pepper

Step 5 of 9

Return onions to the pot. Add the stock in batches (approximately 100ml at a time) to prevent clumping. Stir until the liquid starts to bubble gently. Then add the button onions and herbs and stir to a gentle simmer

Ingredients

600g good-quality braising/stewing steak cut into medium/large dice
3 tbsp vegetable oil (or rapeseed, sunflower oil)
1 large onion, finely chopped
2 tbsp plain flour
10g paprika
2 tbsp tomato purée
400ml beef stock
2 large bay leaves
2 tsp mixed herbs
400g British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
Flaked sea salt and freshly ground pepper

Step 6 of 9

Add a little more stock, if necessary, and season with the flaked sea salt and freshly ground black pepper

Ingredients

600g good-quality braising/stewing steak cut into medium/large dice
3 tbsp vegetable oil (or rapeseed, sunflower oil)
1 large onion, finely chopped
2 tbsp plain flour
10g paprika
2 tbsp tomato purée
400ml beef stock
2 large bay leaves
2 tsp mixed herbs
400g British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
Flaked sea salt and freshly ground pepper

Step 7 of 9

Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 45 minutes. Select START/STOP to begin. While the pressure is building and before the timer starts counting down, steam will be released from the red button. When pressurised, the red button will pop up and the timer will start

Ingredients

600g good-quality braising/stewing steak cut into medium/large dice
3 tbsp vegetable oil (or rapeseed, sunflower oil)
1 large onion, finely chopped
2 tbsp plain flour
10g paprika
2 tbsp tomato purée
400ml beef stock
2 large bay leaves
2 tsp mixed herbs
400g British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
Flaked sea salt and freshly ground pepper

Step 8 of 9

When pressure cooking is complete, allow pressure to naturally release for 1 minute. After 1 minute, quick release the remaining pressure by moving the pressure release to the VENT position. Carefully remove the lid when unit has finished releasing pressure

Ingredients

600g good-quality braising/stewing steak cut into medium/large dice
3 tbsp vegetable oil (or rapeseed, sunflower oil)
1 large onion, finely chopped
2 tbsp plain flour
10g paprika
2 tbsp tomato purée
400ml beef stock
2 large bay leaves
2 tsp mixed herbs
400g British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
Flaked sea salt and freshly ground pepper

Step 9 of 9

Serve with potatoes and seasonal vegetables

Ingredients

600g good-quality braising/stewing steak cut into medium/large dice
3 tbsp vegetable oil (or rapeseed, sunflower oil)
1 large onion, finely chopped
2 tbsp plain flour
10g paprika
2 tbsp tomato purée
400ml beef stock
2 large bay leaves
2 tsp mixed herbs
400g British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
Flaked sea salt and freshly ground pepper

Cooking method:

Ninja Foodi

Beef Goulash

Utensils required

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