Beef Goulash Recipe/ Slow Cooker Beef Goulash
Beef Goulash/slow Cooker Beef Goulash
#beefgoulash #hungarianbeefgoulash #healthyeats
Crockpot Beef Goulash
Hi guys, welcome to Marks Irish Kitchen, where i make recipes that the whole family can enjoy. Todays Recipe is for a homemade Crockpot Hungarian beef goulash. This is a really popular stew flavoured with paprika, red wine and caraway seeds. This combined with the long slow cooking , makes this a truly wonderful stew, particularly on a cold, wet, miserable evening. Being made in the Crockpot it can be prepared before leaving the house in the morning and be ready for you when you return home from work. It also gets better if eaten on the 2nd day as the flavours mature more.
INGREDIENTS
800g (1lb 12oz) diced beef
1.5 tsp caraway seeds
150mls (5fl oz) red wine
2 onions sliced
2 carrots sliced
1 pepper sliced
1x400g tin chopped tomatoes
4 tbsp tomato puree
2 tbsp sweet paprika
2 tsp dried mixed herbs
1 tbsp Worcestershire sauce
400mls beef stock
4 tbsp fat free yogurt
METHOD
Spray a large frying pan with oil and place over a medium heat
Add the beef to the pan and cook for 1-2 minutes to sear and brown. Then tip into a slow cooker
Using the same frying pan, add the caraway seeds and cook for 2 minutes. Add the wine, cook for another 2 minutes, then pour into the slow cooker.
Add the rest of the ingredients into the slow cooker( except the yogurt) and stir well.
Cook on low for 8 hours( or 4-5 on high) removing the lid for the last 30 minutes to thicken the sauce.
Serve the goulash with a tablespoon of yogurt.
Enjoy.
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Hungarian Beef Goulash Recipe
This delicious Hungarian Goulash Recipe is jam-packed with roasted vegetables and beef in an amazing spice-filled broth that is loaded with flavor.
Goulash is a traditional Hungarian stew that has origins all the way back to Magyar shepherds in the 9th century. The stew back then was dried out and held in sheep stomachs which were the olden day's version of a plastic container. When it was time to eat they would rehydrate it with water and feast.
Fast forward several centuries and goulash finally made its way to a big pot or kettle where meat, vegetables, and of course paprika, were stewed for hours over a fire until everything was tender. We take the same approach nowadays, but my guess is it’s on your stovetop.
Some very basic ingredients for goulash include beef, onions, carrots, potatoes, peppers, caraway seeds, paprika, cumin, salt, and pepper.
Ingredients for this recipe:
• 6 strips of chopped bacon
• 2 pounds of beef shanks cut into 1” cubes
• 2 peeled and medium diced yellow onions
• 3 finely minced garlic cloves
• 1 seeded and medium diced red bell pepper
• 1 banana or cubanelle pepper cut into rings or medium diced
• 3 cored and medium diced vine ripe tomatoes
• 1 ½ teaspoons ground cumin
• 1 tablespoon sweet Hungarian paprika
• 1 cup red wine
• 4 cups beef stock
• 2 bay leaves
• 2 peeled russet potatoes cut into 1” chunks
• 3 peeled and large diced or thickly sliced carrots
• optionally add 1 cup each of large diced peeled celeriac root and turnips
• salt and pepper to taste
Serves 10
Prep Time: 25 minutes
Cook Time: 3 ½ hours
Procedures:
1. Start by cooking some bacon in a large pot over medium heat until it is browned. Set the crisp-cooked bacon lardons aside.
2. Add the beef to the pot with rendered bacon fat and cook over high heat until they are well browned on all sides and then set them aside, which takes about 10-12 minutes. The beef drippings will absorb after 5-6 minutes and the beef will be brown much better after that.
3. Next, add the onions to the same pot and cook over low heat until they are browned and caramelized, which takes about 20-25 minutes.
4. Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes while occasionally stirring.
5. Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has been absorbed.
6. Next, add back in the beef and bacon, along with the cumin, paprika, and optional caraway seeds, and cook for 4-5 minutes. The flavor and color should really intensify.
7. Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the amount of liquid is reduced by one-half.
8. Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid on the pot and cook over low to medium heat for about 90 minutes or until the beef is tender.
9. Add your desired root vegetables to the stew and cook for 20-25 minutes or until the vegetables are tender.
10. Serve in a bowl with a garnish of chopped parsley.
Chef Notes:
Make-Ahead: You can make this up to 4 to 6 hours ahead of time. Keep the goulash warm over low heat until ready to serve.
How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. You may also need to add more beef stock and re-season.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until it is warmed. You can also reheat in the microwave until warm.
Serve the goulash with some homemade bread.
Caraway seeds are classically used, but I personally am not a fan of using them in this recipe.
Feel free to adjust the seasonings with more cumin, caraway, or paprika.
I almost always use cabernet sauvignon when cooking with red wine.
You can additionally add celeriac root, turnips, and parsnips.
Crockpot Goulash
In this delicious crockpot goulash recipe, tender chunks of beef are simmered in a rich, paprika-infused sauce. It’s the ultimate comfort food!
ORIGINAL HUNGARIAN GOULASH RECIPE
How to make hungarian goulash
500g beef
500g onion
3-4 cloves garlic
salt, pepper
20g sweet red pepper
5g chili
5g caraway seeds
5g marjoram
3g thyme
10g beef bouillon
100ml red wine
100ml tomato juice
40g tomato pasta
water
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Slow Cooked Beef Goulash | One Pot Chef
Slow Cooked Beef Goulash is a delicious and simple to prepare main meal, perfect for the slow cooker. Beef is combined with tomato, red bell peppers, onion, garlic and sweet paprika to make a mildly spiced, slightly sweet casserole. Serve with rice, mixed vegetables, pasta or mashed potato - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
1kg of Gravy Beef (or other cheap cut)
2 Red Capsicums / Bell Peppers (deseeded and diced)
2 Small Brown Onions (peeled and diced)
1 Clove of Crushed Garlic (about 1 Teaspoon)
400g Can of Diced Tomatoes
2 Tablespoons of Tomato Paste
2 Tablespoons of Sweet Paprika
1/2 Cup of Beef Stock
1/2 Cup of Water
Salt and Pepper
1/4 Cup of Sour Cream (optional)
Rice (to Serve)
Preparation Time: About 15 minutes
Cooking Time: About 8 hours (on LOW) or 4 hours (on HIGH)
SERVES 6 - 8
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.