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Slow Cooker Beef Goulash
Slow Cooker Beef Goulash is a simple recipe resulting in a rich stew of tender beef flavoured with tomato and paprika. It's a comforting dish that is perfectly suited to slow cooking.
Equipment
- Slow Cooker
- Frying Pan if not using Sear and Stew Slow Cooker
- Slotted spoon
- large plate or dish
- Sharp knife
- chopping board
- Measuring spoons
- measuring jug
- wooden spoon
Ingredients
- 2 tbsp vegetable oil
- 400 grams diced shoulder steak or other stewing cut of beef
- 1 large onion
- 1 clove garlic
- 1 tbsp plain (all purpose) flour
- 1 tbsp paprika
- 300 millilitres beef stock
- 400 grams can of chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp salt
Garnish
- 150 grams sour cream
- 1 teaspoon paprika
- 1 tablespoon parsley finely chopped
Instructions
- Heat 1 tbsp vegetable oil in a pan or in the 'sear and stew' base of your slow cooker. Add 200 grams (½ lb) half the beef, to the pan and cook over a high heat until browned.
- Remove the beef to a plate with a slotted spoon. Add the remaining 200 grams (½ lb) of beef to the pan and cook until browned, then remove to the plate.
- Turn down the heat and add 1 tbsp of vegetable oil to the pan. Peel and slice a large onion and add this with 1 finely chopped clove of garlic.
- Cook until the onion and garlic have softened.
- Add 1 tbsp of plain (all purpose) flour and 1 tbsp of paprika to the onion and garlic, cook stirring for 1 minute.
- Pour on 300 ml (½ pint) beef stock and bring to simmer, stirring.
- Add 1 x 400 gram (14 oz) can chopped tomatoes, 1 tbsp tomato puree (paste) and 1 tsp salt.
- Return the beef to the pan.
- Bring to the boil then either spoon the beef and sauce into your slow cooker or return the 'sear and stew' pan to your slow cooker.
- Cook for 4 hours on LOW.
- After 4 hours deseed 1 red pepper and remove the stalk. Cut the pepper in half and then cut each half into six pieces. Add the pepper pieces to the slow cooker and cook on HIGH for a further 1 hour.
- Taste for seasoning and add salt and pepper to taste.
- Serve topped with sour cream, a sprinkling of paprika and chopped parsley. I like to serve crusty bread with my goulash but noodles, mashed potatoes, tagliatelli pasta, rice or polenta are all delicious with this rich stew.
Nutrition
Calories: 289kcalCarbohydrates: 17gProtein: 27gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 84mgSodium: 967mgPotassium: 979mgFiber: 4gSugar: 8gVitamin A: 1703IUVitamin C: 15mgCalcium: 116mgIron: 4mg