Traditional Slow Cooker Hungarian Goulash
This traditional Hungarian Goulash is probably not like the goulash you have tried before, unless you have been or lived in Hungary. This is a traditional goulash recipe from my travels through Hungary and time spent living and cooking in central Europe.
2 tbsp Pork Fat or oil 2 Onion diced 4 cloves Garlic minced 2 Hungarian Red Pepper deseeded and cut into chunks 800 g Beef Shin or beef chuck sliced 2 Tomatoes deseed and diced 2 Carrots cubed 2 Potatoes cubed 4 tbsp Hungarian Paprika sweet or spicy 800 ml Beef Stock 1 bunch Flat Parsley Leafs and Stalks finely sliced 1 Bay Leaf Sea Salt & Pepper
Melt the pork fat in a large deep sauté pan over medium-high heat. Add the onions and brown them for 5 to 7 minutes. Turn up the heat, add the beef and season with salt and pepper. Sear the beef on each side, this will take 3 to 4 minutes. Add the garlic, mix and sauté for 30 to 45 seconds. Add the Hungarian red pepper and sauté for 3 to 5 minutes, until slightly softened. Turn off the heat, add the Hungarian paprika and mix thoroughly. Let the residual heat toast the paprika. Add all the Ingredients into the slow cooker. Place on high for 4 to 6 hours, or low for 8 to 10 hours.
Sides & Toppings
Try this recipe with a side of good quality bread and topped with a heap of sour cream.
Calories: 438 kcal Carbohydrates: 32 g Protein: 40 g Fat: 18 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 104 mg Sodium: 413 mg Potassium: 1511 mg Fiber: 7 g Sugar: 8 g Vitamin A: 8739 IU Vitamin C: 90 mg Calcium: 75 mg Iron: 5 mg