Goulash Recipe - a great pressure cooker recipe 

This rich and delicious goulash recipe is our pressure cooker recipe, but you would make it just the same in a slow cooker, just pop it on in the morning so it's ready when you walk in the door.

Goulash is usually served with soured cream, to make ours paleo we used soured coconut milk, which worked really well. 

To make soured coconut cream or milk, just add lemon juice - we used 2 tsps to approximately 100ml of coconut milk.

goulash recipe pressure cooker recipe for paleo diet

Goulash Recipe - Nutritional Info

goulash recipe ingredients in the pressure cooker

Grassfed beef is an excellent source of protein along with omega 3s, vitamins B6 and B12, phosphorus, niacin, zinc and selenium.

Peppers provide thiamin, niacin, folate, magnesium, copper, vitamins A, B6, C and K, as well as potassium and manganese..

Passata gives us vitamins K, A, B6, C and E along with riboflavin, niacin, pantothenic acid, magnesium, phosphorus, iron, potassium, copper and manganese.  

We served our goulash with beetroot noodles, read all about how good this vegetable is for you on our beetroot nutrition page.

Goulash Recipe - Ingredients - serves 6

  • 800g - 1 kg diced beef
  • 1 large onion, thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 green pepper, deseeded and thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 3 cloves of garlic, crushed
  • 3 tbsps paprika (not the hot variety)
  • 600g passata
  • 2 heaped tbsp tomato purée or paste
  • 2 tsp coconut oil
  • 1 organic, gluten free beef stock cube - or 100ml homemade beef stock
  • salt and pepper to taste
  • 1 - 2 tsps arrowroot powder (optional depending on thickness of sauce once cooked)
  • 2 tbsp chopped fresh parsley or 1 tbsp dried parsley
  • optional extra - 1 Hungarian paprika sausage, sliced

for the soured coconut milk/cream

  • 100 ml coconut milk or cream
  • 2 tsps lemon juice


  1. Heat 1 tsp of the coconut oil in your pressure cooker.
  2. Fry off small quantities of the meat in the oil, removing them to a plate before browning the next batch.
  3. Once all the meat has been browned and removed from the pan, add the 2nd tsp of coconut oil and fry the onions and peppers until just starting to soften.
  4. Return the meat to the pan and stir through the crushed garlic.
  5. Stir well and sprinkle over the paprika.
  6. Add the passata, beef stock and tomato purée to the pan and stir well.
  7. Put the pressure cooker lid on and set it to the correct pressure setting for meat (number 2 on our pressure cooker).
  8. Bring the pan up to pressure then reduce the heat.
  9. Cook for 40 minutes then turn off the heat and allow the pan to depressure naturally whilst you prepare some cauliflower rice and or beetroot noodles.
  10. Remove the pressure cooker lid and check the thickness of the sauce. If it is too runny for your liking add the arrowroot powder to a little cold water and stir through the goulash over a gentle heat until thickened.
  11. Stir in most of the chopped parsley (reserving a little to garnish the goulash) season with salt and pepper.
  12. If you are using soured cream or coconut cream you can either stir it through the sauce before serving, or pour a little on top of the goulash once it's served.

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