6 Reviews

Hi, the recipe sounds good, but its not a gulyás (in hungarian). Sour cream never used in gulyás. :) and if you would like to use wine please use dry red wine never white!

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csakercsi February 02, 2016

This came out excellent! The meat was so tender and all the flavors blended well together...I, like others subbed mushrooms for the potatoes...I served it over spaetzle...thanks for posting the recipe...=)

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teresas June 22, 2013

This was really amazing! I ended up using shallot in place of onion and red wine instead of white and just left out the potatoes completely and threw in button mushrooms instead. The sauce was delicious and everything was tender and melt-in-your-mouth fantastic. I'll be turning to this recipe often in my new pressure cooker. Highly recommend!! Thanks so much for sharing!

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Cynna February 25, 2010

Easy, quick & tasty recipe. I agree with Littleturtle on the salt/pepper portions. My potatoes got abit over-done so next time I'll only cook for 8 mins. I used white wine & next time will try red wine. Thanks for sharing.

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Mustang Sally 54269 February 17, 2010

I subbed russet potatoes for the red. I used 1 tsp salt and 1/2 tsp pepper and I think it could have used a bit more of both; we all ended up adding more salt and pepper at the table. Delicious though.The caraway seeds really add a great flavor. Thanks for sharing.

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littleturtle March 15, 2008

This dish was absolutely wonderful! I just bought a pressure cooker and was looking for recipes and found this. I used a chuck roast and doubled the amount of potatoes, and it was great. The green peppers tasted a little strong (DH doesn't like peppers), but the dish was EVEN BETTER reheated the next day. I will be making this again to freeze, perhaps without the potatoes. BTW, my 16-year-old son said the goulash was "OK," but then he asked if we could cook "everything in the pressure cooker from now on." I guess he approved, too! 6/22/07-adding that we substituted one small (hot) Hungarian pepper for the sweet green peppers, and it was even better.

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KrisLady June 22, 2007
Hungarian Goulash under Pressure