Hungarian Beef Goulash
- 900g beef chuck steak
- 2 tbsp. sweet paprika
- 2 tsp. caraway seeds
- Salt and pepper
- 2 medium onions
- 2 x medium potatoes
- 1 red pepper
- 3 garlic cloves
- 1 tsp. Worcestershire sauce
- 2 bay leaves
- Small handful freshly chopped parsley
- 1 tbsp. corn starch mixed with 2 tbsp. water
- 400ml beef stock
- 1 x 400g tin chopped tomatoes
- Mince the garlic cloves. Slice the onions into half-moons. Slice the pepper in half, remove the seeds and pith and dice the flesh. Dice the beef steak.
- Put the beef in the bottom of a slow cooker.
- Crush the caraway seeds in a pestle and mortar or spice grinder. Sprinkle over the beef along with the paprika. Toss to coat.
- Top the beef with the sliced onions and diced pepper.
- Combine the chopped tomatoes, minced garlic cloves, Worcestershire sauce and beef stock in a large saucepan. Bring to a simmer and season well with salt and pepper.
- Pour the tomato sauce over the beef and vegetables and place the bay leaves on top.
- Cover and cook on low for 7-8 hours until the beef is soft and tender.
- Remove the bay leaves and stir in the parsley and corn starch mixture.
- Cook for 10-15 minutes until the sauce is thickened and then serve immediately.
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