Beef Goulash

Goulash is somewhere between a soup and stew and there are many, many different versions of goulash that can be found.  This is a more Hungarian inspired version.  This dish uses simple ingredients, but really gets a wonderful flavour from the paprika added in to the slow cooking.

The steak is initially cooked and seared before placing into a slow cooker with a mixture including tomatoes, beef stock, honey, garlic & onions.  The flavour is wonderfully spiced with plenty of paprika and smoked paprika added in to slow cook through the dish.  Capsicum is added towards the end to provide a great crunchy texture.  Finally sour cream is stirred through to enhance the beautiful flavour to another level.

This dish pairs very well with pasta and I use penne for my goulash version.  We also serve with additional sour cream and a nice crusty bread stick.  This is a great hearty, comforting meal.

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Beef Goulash
Cook Time 4 hours
Servings
people
Ingredients
Cook Time 4 hours
Servings
people
Ingredients
Instructions
  1. Add plain flour & steak to a large bowl and coat steak with flour. Season with salt & pepper.
  2. In a large frying pan over medium heat, add steak and cook until lightly browned. Cook in batches if required. Remove from pan and set aside.
  3. Add onion to pan and cook until softened. About 3-4 minutes.
  4. Add garlic and tomato puree and stir to mix through.
  5. Add beef back to pan and stir to mix through.
  6. Sprinkle beef with paprika, salt and pepper and stir to mix through.
  7. Add diced tomatoes, beef stock and honey and stir to mix through. Bring to simmer.
  8. Once simmering, pour contents into a slow cooker and cook on high setting for 3 hours 30 minutes.
  9. After the 3 1/2 hours, add capsicum to the slow cooker and stir to mix through. Cook for a further 30 minutes.
  10. About 15 minutes before the slow cooking is complete, cook the penne pasta per packet instructions.
  11. Once the slow cooking is complete, add sour cream and stir to mix through.
  12. Serve with penne pasta and top with some extra sour cream and garnish with parsley leaves.
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