Eosinophilic Esophagitis Friendly Instant Pot Beef Goulash

Total time1 hr 30 min

Prep time20 min

Cook time55 min

Eosinophilic Esophagitis Friendly Instant Pot Beef Goulash

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lb beef chuck, cut into 1 ½-inch cubes
1 ½ tsp kosher salt
½ tsp black pepper
2 tbsp vegetable oil, divided
1 large yellow onion, diced
1 large red bell pepper, diced
4 garlic cloves, minced
3 tbsp sweet hungarian paprika
1 tsp smoked paprika
1 tsp caraway seeds
2 tbsp tomato paste
Hunt's Tomato Paste Contadina Tomato Paste - 6 oz CENTO Tomato Paste Double Concentrated - 4.56 Oz Muir Glen Tomatoes Organic Tomato Paste - 6 Oz bionaturæ Organic Tomato Paste, 7 oz
See all
1 can (14.5 oz) diced tomatoes
1 ½ cups low-sodium beef broth
1 tbsp red wine vinegar
2 bay leaves
1 tbsp cornstarch
1 tbsp cold water

For serving

½ cup sour cream, for serving
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper.
2
Select the Sauté function on the Instant Pot and heat 1 tbsp of the oil until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two faces. Transfer the seared beef to a plate and repeat with the remaining beef, adding the second tbsp of oil before the second batch.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!