This slow cooker recipe for Hungarian beef goulash is easy - just dust the meat in flour and season, frying until browned before adding to the slow cooker.
You'll also need to soften the onions and lardons before adding the stock and bringing to a boil before tipping into the slow cooker.
The perfect dish for colder months. Just serve with pasta.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
8 hrs
Total Time:
8 hrs 30 mins
Cal/Serv:
517
Ingredients
2Tbsp.
plain flour
1
(2¼lb) stewing steak, cut into 3cm (1¼in) cubes
3Tbsp.
vegetable oil
700g
(1½lb) onions, chopped
225g
(8oz) pancetta cubes or bacon lardons
2
garlic cloves, crushed
4Tbsp.
paprika
2tsp.
dried mixed herbs
400g
can peeled plum tomatoes
150ml
(¼ pint) hot beef stock
150ml
(¼ pint) soured cream
Small handful freshly chopped parsley, to garnish
Directions
Step 1
Put the flour into a large bowl, season with salt and freshly ground black pepper, then toss the cubes of beef in the flour to coat and shake off any excess.
Step 2
Heat 2tbsp of the oil in a large pan and quickly fry the meat in small batches until browned on all sides. Transfer to the beef to a slow cooker (don't turn the cooker on at this point).
Step 3
Heat the remaining oil in the pan, add the onions and fry over a medium heat for 5min until starting to soften and turn golden. Add the pancetta or lardons and fry over a high heat until crispy. Stir in the garlic and paprika and cook, stirring, for 1min.
Step 4
Add the herbs, tomatoes and hot stock and bring to the boil. Stir into the beef in the slow cooker, then cover and cook on Low for 8hr or until tender.
Step 5
Check the seasoning, then stir in the soured cream. Garnish with parsley and serve with pasta.
Good Housekeeping UK
Slow cooker beef goulash
Per Serving:
Calories: 517
Total carbs: 16 g
Total fat: 30 g
Saturated fat: 11 g
Protein: 46 g
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