Hairy Bikers Goulash Slow Cooker Recipes

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SLOW COOKER BEEF GOULASH



Slow Cooker Beef Goulash image

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

1 kg beef (flat cut brisket or bavette steaks)
1 white onion (sliced)
1 large red pepper (sliced)
1 large green pepper (sliced)
3 garlic cloves (crushed)
400 g chopped tomatoes
4 tbsp tomato paste
1½ beef stock cube
300 ml hot water
150 ml red wine
1½ tsp caraway seeds
1 tbsp paprika
2 tbsp smoked paprika
2 bay leaves
1½ tsp salt
1 tsp ground black pepper
2 tbsp oil
4 tbsp flour (corn flour)
1 tsp sugar
natural yogurt (to serve)

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



Beef goulash image

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

1kg good braising steak, preferably chuck steak
1 tbsp sunflower oil
3 medium onions, cut into 12 wedges
3 garlic cloves, crushed
2 tsp hot smoked paprika
1 tbsp paprika
1 beef stock cube (Oxo works well here)
600ml cold water
400g can of chopped tomatoes
2 tbsp tomato purée
2 bay leaves
1 red pepper
1 green pepper
1 orange pepper
flaked sea salt
freshly ground black pepper

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



Slow-cooker beef goulash image

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

3 tbsp olive oil
2kg braising or stewing steak, cut into chunks
2 large onions, finely chopped
4 mixed peppers, cut into 4cm chunks
3 garlic cloves, crushed
2 tbsp flour
2 tsp caraway seeds
2 tsp hot smoked paprika
1 tbsp sweet smoked paprika, plus extra to serve
4 tbsp tomato purée
4 large tomatoes cut into small chunks
400-500ml beef stock
300ml soured cream
small bunch of parsley, chopped

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



Slow Cooker Goulash Recipe image

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

750 g (1.7 lb) beef chuck steak, cut into 3 cm/1 inch chunks
2 Tbsp sweet paprika
1 onion, cut into chunks
2 tsp garlic, crushed
2 carrots, cut into chunks
2 potatoes, cut into chunks
2 red bell peppers, cut into chunks
2 Tbsp tomato paste
400 g (14.1 oz) diced tomatoes
1/2 cup beef stock
½ Tbsp caraway seeds
2 bay leaves

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



Slow Cooker Goulash image

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

1 ¼ pounds cubed beef stew meat
5 tablespoons all-purpose flour
2 teaspoons Hungarian paprika, or to taste
3 large carrots, cut into 1/2-inch chunks
1 red bell pepper, chopped
1 large onion, chopped
9 mushrooms, quartered
1 clove garlic, pressed
⅓ cup ketchup
1 ¼ cups beef broth

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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