SLOW COOKER BEEF GOULASH
A classic Hungarian dish of tender chunks of beef stewed with peppers in a rich tomato and paprika sauce.
Provided by Bec
Categories Main Course
Time 8h15m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 839 kcal, Carbohydrate 25 g, Protein 47 g, Fat 59 g, SaturatedFat 20 g, Cholesterol 178 mg, Sodium 1682 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
BEEF GOULASH
Lots of peppers and paprika make a good bit of braising steak into something special. A great foot stomping feast from Hungary to stop you feeling hungry!
Categories Main Hairy Dieters
Time 1h
Yield 6
Number Of Ingredients 16
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!
Nutrition Facts :
SLOW-COOKER BEEF GOULASH
With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting
Provided by Anna Glover
Categories Main course, Supper
Time 7h25m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium
SLOW COOKER GOULASH RECIPE
This mouthwatering slow cooker goulash is an amazing beef stew that cooks for over 8 hours. This allows for the flavors to develop and intensify.
Provided by Gus
Categories dinner
Time 8h20m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 364.0 g, Calories 337.0 kcal, Fat 8.6 g, SaturatedFat 3.1 g, TransFat 0 g, Cholesterol 112 mg, Sodium 1247 mg, Carbohydrate 23.3 g, Fiber 5.2 g, Sugar 7.2 g, Protein 41.4 g
SLOW COOKER GOULASH
Goulash is perfect for the slow cooker - I usually prepare all the ingredients the night before and then throw everything in the slow cooker the next morning. Serve with pasta or rice.
Provided by Silvia
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 8h30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine beef, flour, and paprika in a plastic container with a lid. Close the lid and shake vigorously so meat is covered with flour and paprika.
- Place meat on the bottom of the slow cooker. Add carrots, bell pepper, onion, mushrooms, and garlic. Pour ketchup and beef broth on top.
- Cook on Low until meat is tender and cooked through, about 8 hours, stirring occasionally if possible.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 25.2 g, Cholesterol 78.1 mg, Fat 20 g, Fiber 3.9 g, Protein 27.9 g, SaturatedFat 7.8 g, Sodium 567 mg, Sugar 10.7 g
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- Put the flour into a large bowl, season with salt and freshly ground black pepper, then toss the cubes of beef in the flour to coat and shake off any excess.
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