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.
Cook Time | 4 hours |
Servings |
people
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- 3 tbsp Vegetable Oil
- 1 kg Chuck Steak or other casserole steak cut into bite size pieces
- 3 tbsp Plain Flour
- 2 Brown Onions diced
- 2 cloves Garlic crushed
- 2 tbsp Tomato Puree
- 2 tbsp Paprika
- 1 tbsp Smoked Paprika use normal paprika if you don't have the smoked variety.
- Salt to season
- Pepper to season
- 800 g Diced Tomatoes 2 x 400g cans
- 2 1/2 cups Beef Stock use stock cubes
- 1 tbsp Honey
- 2 Red Capsicums diced
- 1 cup Sour Cream and extra to serve
- 400 g Penne Pasta
- Fresh parsley to garnish
Ingredients
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- Add plain flour & steak to a large bowl and coat steak with flour. Season with salt & pepper.
- 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.
- Add onion to pan and cook until softened. About 3-4 minutes.
- Add garlic and tomato puree and stir to mix through.
- Add beef back to pan and stir to mix through.
- Sprinkle beef with paprika, salt and pepper and stir to mix through.
- Add diced tomatoes, beef stock and honey and stir to mix through. Bring to simmer.
- Once simmering, pour contents into a slow cooker and cook on high setting for 3 hours 30 minutes.
- After the 3 1/2 hours, add capsicum to the slow cooker and stir to mix through. Cook for a further 30 minutes.
- About 15 minutes before the slow cooking is complete, cook the penne pasta per packet instructions.
- Once the slow cooking is complete, add sour cream and stir to mix through.
- Serve with penne pasta and top with some extra sour cream and garnish with parsley leaves.