Submitted by Katy Kat
Beef Goulash
Serving: 4
Ingredients
- 500g braising steak
- 500g new potatoes, halved
- 1 tbsp sunflower oil
- 3 onions cut into wedges
- 3 large garlic cloves, crushed
- 2 tsp hot smoked paprika
- 1 tbsp paprika
- 2 tsp spicy chipotle chilli paste (optional)
- 1 beef stock pot
- 200ml water
- 250ml red wine
- 500g carton of passata
- 3 tbsp tomato puree
- 2 Bay Leaves
- 2 red and 1 green pepper cut into chunks
- Chopped parsley
- Half fat crème fraiche dolloped on top to serve
Instructions
- Heat the oil in a large pan and add the steak, sprinkle over the paprika and brown for a few minutes then transfer to sc.
- Add onions to the pan with a large splash of the red wine to loosen any paprika bits and add the chipotle paste if using, saut for a few minutes then add to the sc (I then swish some more red wine round the pan for a minute or two then add this to the sc too).
- Add all the other ingredients to the sc except the pepper chunks and parsley.
- Cook on low for 6 or 7 hrs then add the pepper chunks and cook for a further 1 hour.
- Add the fresh chopped parsley just before serving.
- ** Alternative - if you do not wish to use potatoes (I add them to make it a one pot meal) then add 1kg of beef instead of 500g.
Tried this recipe?Scroll Down To Share What You Think
I made this dish last night for me and hubby. I had enough left for me tonight (and tomorrow night)which is a bonus as he left on a Business trip today. It was totally amazing last night, but even better tonight. I love it and it will be a favourite over winter. The only thing I changed was the cut of meat….I used Rump Steak. Thanks Katy Kat for the awesome recipe 🙂
This was nice, tasty and easy. I cooked it on high for 4 hours instead and used rump steak also ?
Really delicious and easy to make. This is my husbands favourite slow cooker meal! Thanks!
If I wanted to add carrots to this when would you put it in? With one hour to go?
Very tasty, my husband really enjoyed it, went back for seconds. Used carrots instead of the peppers.
How wonderful to hear! Thanks Wendy 🙂