Once all the ingredients were doing their thing in the slow cooker I felt somewhat inspired to revive another kitchen gadget hiding in the bottom of a cupboard and I got the bread machine out! 3 hours or so later and we have all just enjoyed the wonderful goulash, buttery tagliatelle and delicious French bread - crusty on the outside and still warm on the inside. Fantastic!
Alison’s Hungarian Beef Goulash for the Slow Cooker
Serves: 4
Ingredients
Salt
Freshly ground black pepper
2 tbsp plain flour
500g Aberdeen Angus Diced Steak
2 tbsp olive oil
25g butter
1 large onion, thinly sliced
2 carrots (feel free to add other similar veg you want to use up)
Freshly ground black pepper
2 tbsp plain flour
500g Aberdeen Angus Diced Steak
2 tbsp olive oil
25g butter
1 large onion, thinly sliced
2 carrots (feel free to add other similar veg you want to use up)
185g jar Dantza Pimientos del Piquillo, chopped up (sort of)
400g tin chopped tomatoes
400g tin chopped tomatoes
2 tsp Paprika
200ml beef stock
200ml beef stock
200ml red wine
Sour Cream
Sour Cream
Method
1. Season the flour and use to coat the beef. Heat the oil and butter in a pan and fry the beef in batches until the outside is sealed and browned. Use a slotted spoon to remove the beef to a plate and set aside.
2. Return the pan to the heat and fry the onions and carrots gently for 4-5 minutes or until golden brown. Add the pimientos and continue to cook for 5 minutes. Stir in the paprika, cook for 1 minute, then pour in the stock and chopped tomatoes.
4. Return the beef to the pot, pour in the wine, stir to combine all ingredients and bring to the boil. Transfer to slow cooker and cook on low for 5 – 6 hours.
5. Stir in the soured cream and serve with buttered tagliatelle.
