Cut 1 lb. beef tips into bite-size pieces and chop 1 large onion
In a large bowl, toss meat with 3 tbsp. smoked paprika, 3 tbsp. all purpose flour, 2 Tbsp. garlic powder, 1 Tbsp. salt, and ½ Tbsp. black pepper. Set bowl aside.
Stovetop
In a large pot, melt 2 Tbsp. butter and toss in chopped 1 large onion. Cook until onions are soft and transluscent.
Toss in seasoned meat and brown meat for about 5-10 minutes.
Add in 4 cups beef broth, 1 tbsp. apple cider vinegar, and 2 tbsp. tomato paste. Scrap up the pan bottom as it cooks. Bring to a low simmer for 1 hour.
Before serving, bring a large pot of water to a boil. Add in 4 cups egg noodles and cook until soft. Drain water and serve gulaschsuppe over noodles.
Instant Pot Slow Cooker/Pressure Cooker or Saute Mode
Set instant pot on saute mode on medium heat. In the inner instant pot, melt 2 Tbsp. butter and toss in chopped 1 large onion. Cook until onions are soft and transluscent.
Toss in seasoned meat and brown meat for about 5-10 minutes.
Add in 4 cups beef broth, 1 tbsp. apple cider vinegar, and 2 tbsp. tomato paste. Scrap up the pan bottom as it cooks in saute mode.
Under saute mode, bring to a low simmer for 30 minutes, stirring often.Under slow cooker mode, set on the lid and slow cooker on high mode. Cook for 4-6 hours.Under pressure cooker mode, set on lid and make sure the release valve is closed. Then set to a medium pressure cooker mode for 30 minutes. For the best results, wait for natural release.
Before serving, bring a large pot of water to a boil. Add in 4 cups egg noodles and cook until soft. Drain water and serve gulaschsuppe over noodles.