7 Hour Hearty Goulash

While I am reading up on all cool food places in Prague and reminiscing about our trip 3 years ago, I can’t help myself but to make incredibly hearty Slow Cooked Goulash. Winter is made for slow cooked dishes and having a slow cooker definitely makes your life SO MUCH easier. 15 minutes of prer in the morning, followed by some occasional stirring ( if you choose to) and voila! You have a warm, filling, cosy dish to make your tummy and soul content. 

So to make this wonderful (if I say so myself) dish you’ll need:

  • 1 Slow Cooker (I have the most basic, cheap model from Tesco, if you have better: Kudos to you, you are a hero!)
  • 1 Frying Pan
  • 600-700 Beef Joint, get rid of any white bits, you only want the tender meat. Cut the meat into decent chunks
  • 1 Onion, roughly chopped
  • 2 Garlic Cloves, finely chopped
  • 2 TBSP Olive Oil
  • 2 Bay Leaves
  • 2 Peppers (yellow/red), roughly chopped
  • 170g Tomato Puree
  • 1 Cube Beef Stock
  • 4 TBSP Smoked Paprika
  • Salt
  • Pepper
  1. Boil a kettle and make up about 250ML of Beef Stock.
  2. Heat up a frying pan and add 1/2 TBSP of Olive Oil and quickly fry off the Onions and Garlic till it just starts to soften and is nice golden colour. Pick up the juices and the oil and pop it in the slow cooker and put the temperature on low.
  3. Follow the same steps with your Peppers, heat up 1/2 TBSP of Olive Oil and fry them off, scoop up all the bits and add to the slow cooker. Cover with a lid.
  4. Get a bit bowl and mix 2 TBSP of Paprika, 1/2 TBSP of Salt and 1 TBSP of freshly ground Black Pepper
  5. Add chunks of Beef Joint to the mix and cover them evenly.
  6. Heat up 1TBSP Olive Oil and starts frying off beef. They don’t need to be cooked through, they just need to get to golden brown colour on each side. If you have a smaller pan, do it bit by bit. Otherwise, once it’s all done scoop it up and add to the slow cooker. Add a tiny bit of water and scoop bits of oil and paprika mix off the and and add them to the cooker.
  7. Add Tomato Puree, Beef Stock, Bay Leaves and 2TBSP of Paprika. Mix well, cover and leave it to do it’s own thing for 7 hours, stirring occasionally.
  8. Your mouth will start watering in about 2 hours as you will have delicious smell of paprika spreading round your house.

The final result is thick and almost creamy, meat falls apart and is full of that rich paprika flavour. Serve with your favourite side (I ADORE mash) and a glass of Czech Pilsner or a glass of Malbec. This will last 2-3 days in the fridge(and tastes even better reheated!) or can be frozen, make sure it cools down before you fridge it up.

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Anya xx

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