Hairy Bikers Goulash Slow Cooker Recipes

SLOW COOKER GOULASH RECIPE

Steps:

• Coat the beef with the paprika.
• In a pan over medium heat, lightly brown the beef before transferring to the slow cooker.
• Add the onion, garlic, carrots, potatoes, bell peppers, tomato paste, diced tomatoes, beef stock, caraway seeds, and the bay leaves into the slow cooker. Mix slightly.
• Cook on low for 8 hours.
• Season with salt and pepper.
• Serve & Enjoy.

BEEF GOULASH

Steps:

• Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper. Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly. Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the water, tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the oven. Cook for 1½ hours. While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the oven. Stir in the peppers, put the lid back on and put the goulash back in the oven for a further hour or until the beef is meltingly tender. Serve with small portions of rice (see pages 178-179) and spoonfuls of soured cream if you like, but don't be too generous - soured cream contains less fat than double cream but still has 30 calories per tablespoon!

SLOW COOKER BEEF GOULASH

Steps:

• Cut the beef into large chunks and place in a bowl. Pour over 1 tbsp of oil and season with ½ tsp of salt and pepper then mix to ensure all of the meat is coated. Place into a hot pan and cook until the outer edges of the meat are sealed (approximately 1- 2 minutes). Transfer to the slow cooker.
• Now pour the caraway seeds into the same pan on the stove along with 1 tbsp of oil. Toast the seeds over a high heat stirring continuously for 1 minute to release their flavour. Then add the red wine and cook for 2 minutes to 'cook off' the alcohol. Transfer the red wine and caraway to the slow cooker along with the beef.
• Add the sliced onion, peppers and garlic to the slow cooker and sprinkle over the paprika, smoked paprika, flour and remaining salt and pepper. Stir through well to ensure the beef and vegetables are entirely coated.
• Add the chopped tomatoes, tomato paste, stock cubes dissolved in the hot water, sugar and bay leaves and stir through. Turn the cooker onto low and cook for 8 hours.
• Serve with a swirl of natural yogurt and rice.

SLOW-COOKER BEEF GOULASH

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.