Hungarian Beef Goulash
Serving: 4
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Scroll Down To Share What You Think
Yum
Didn’t have caraway seeds so left those out. Hadn’t made it before so didn’t miss them!
Thanks Catherine 🙂
Maybe a dumb question, but I’m guessing the potatoes go in with the onions?
Hi Madelon, I can see it doesn’t mention that so while it’s not my recipe, I’d be adding them with the beef 🙂
Delish. Definately a keeper that I’ll happily make again. Added an extra tablespoon of sweet paprika and was perfect!