It’s the last Sunday of winter here in Australia so I’m making some slow cooked goulash.
A meat stew originally from Hungary, goulash is a staple all over central Europe with differing recipes according to the region. The core ingredient is generally a tough cut of meat slowed with plenty of Hungarian paprika until it’s delicious and tender.
On ski slopes around the world, goulash is a common appearance on restaurant menus (even here in Australia) providing a tasty and hearty refuel in the cold weather.
My recipe is a simple and easy variation that takes around 20 minutes to prepare then slowly bubbles away in the slow cooker in time for dinner.
- 1.2 kilo/ 2.6 lb of chuck steak or other cut of been suitable for slow cooking
- 3 tablespoons of olive oil
- 2 onions
- 3 cloves of garlic/3 teaspoons of minced garlic
- 2 tablespoons of Hungarian sweet paprika
- 2 medium sized potatoes
- 1 cup of good quality beef stock or bone broth
- 2 tablespoons of tomato paste
- 2 bay leaves
- salt and pepper to season
- Wash and peel the potatoes then cut into pieces roughly 2.5cm/1 inch square and place in the bottom of the slow cooker/crock pot
- Chop the onion up into relatively small pieces and if using whole garlic cubes finely chop these too
- Chop the meat into pieces roughly 5cm/2 inch each in side in size
- Bring a frying pan to a medium-high heat and add a tablespoon of olive oil, then cook the meat in batches until golden brown (I generally find I have to do two batches). Place the meat on top of the potatoes in the slow cooker
- Wash the frying pan or use a fresh one and bring it to a medium-high heat again then add a tablespoon of olive oil and fry the onion and garlic until translucent (a few minutes), then add the paprika and stir through for around 30 seconds
- Add the stock/broth and tomato paste to the pan and mix through for 15 seconds or so and season with salt and pepper
- Place the mixture on top of the meat in the slow cooker and then add the bay leaves
- Cook on low for 8 hours or high for 4 hours. Note that if you are using blade steak, it’s more tender than chuck so you’ll need less cooking time – either 3 hours on high or 6 hours on low
Goulash is served with lots of different compliments around the world. I actually enjoy it on its own and sometimes add a little water so that it’s more soup like. It’s also great with cauliflower rice.
My partner likes his with polenta, mash potato or rice. It’s also delicious with some crusty bread.