Slow Cooked Hungarian Beef Goulash
Author: Michelle Scott Date Posted:10 February 2020
A Hungarian Goulash is best slow cooked to achieve a deliciously rich dish that the melts in your mouth. It is a great economical meal to add to your recipe book that will easily become a family favourites.
1 kg chuck steak cut into 3cm cubes
3 tbsps sweet paprika
2 large onions
4-5 cloves minced garlic
1 tsp ground caraway seeds
1 tsp dried oregano
2-3 bay leaves
1 tsp salt
2 tsp ground black pepper
1 tsp Rapadura or brown sugar
1/2 cup organic tomato suace
2 tbsps balsamic vinegar
1 ltr beef broth
4 tbsps olive oil
Parsley to garnish
Heat oil in a large frying pan or heavy based pot. When oil is hot add the chuck steak, season with salt and pepper and fry until the meat starts to brown and all the liquid released from the meat has evaporated. Add the onions and garlic and cook for another 5 minutes or until the onions become translucent. Turn the heat down to medium and and the paprika, ground caraway seeds, oregano, bay leaves and brown sugar. Cook for 30 seconds while stirring. Add the tomato sauce, balsamic vinegar, beef broth and combine well.
Transfer the goulash over to a slow cooker and cook for 8 hours on low heat.
Garnish with parsley and serve over mashed potatoes or freshly cooked pasta.