Sometimes the thought of a slow cooker casserole or stew can be really uninspiring but fear not, this Beef Goulash style casserole is rich and smoky and absolutely PACKED with flavour!!
After a lot of research I know that my recipe isn't completely authentic to the traditional goulash recipe as I use beef instead of pork (feel free to switch to diced pork shoulder) but I can say that the recipe uses proper Hungarian paprika which is slightly different to Spanish style paprika as its dried in a different way. Of course Spanish paprika will do the trick if that's what you have available at home but for a real authentic goulash try to get your hands on some Hungarian paprika.
Of course if you're short on time you can just dump everything in the slow cooker but I really do advise spending 15-20mins browning the meat and creating the goulash 'paste' for an extra intense flavour.
Prep time 30mins
Cooking time at least 4hrs
4tbsp olive oil
3tbsp plain flour
1/2tsp salt and ground black pepper
1tsp mustard powder
500g braising beef, diced (I like to get one whole piece dice it myself, its better value & you get bigger chunks that way)
1 large onion, roughly chopped
2 carrots, sliced into 2cm slices
3 garlic gloves, crushed
2tbsp Hungarian paprika (spanish is fine)
2tsp caraway seeds
250ml passata
250ml beef stock
Small bunch fresh parsley, roughly chopped (around 40g)
300g new/baby potatoes
1. In a large sauce pan heat half of the oil on a medium to high heat.
2. In a bowl mix together the plain flour with the salt, pepper and mustard powder and then toss the beef in the flour mixture.
3. Now add the floured meat to the pan and brown it off, you can do this in batches if required, remove and pop in to the slow cooker.
4. In the same pan add the remaining 2tbsp of oil and on a medium heat and add the diced onion and sliced carrot, you can add 100ml of water, this will deglaze the pan and all the residue from the floury meat will be removed from the bottom and not burn... gently sauté for 10 mins until the onion and carrot are nice and soft. The carrots will remain hard for now because they are chunkier.
5. Add the garlic, paprika and caraway seeds, please add a splash more water and cook until the spices are fragrant around 2 mins, don't let them stick to the pan and burn.
6. Pour the mixture in to the slow cooker with the beef.
7. Now to the slow cooker add the pasta, beef stock, half of the chopped parsley and the new potatoes. (there should be just enough liquid to come up to the same level as the ingredients.
8. Cover with a lid and cook on high for 3.5hours or low for 6hours or until the meat and potatoes are tender. Stir once or twice throughout cooking to ensure its not sticking to the bottom.
9. Once you're ingredients are lovely and tender have a taste and add anymore salt and pepper if required. Serve in a bowl, garnished with the rest of the fresh parsley.
Tip. If your sauce is a little thin add a cornflour slurry... ie 1tbsp cornflour mixed with 1.5tsp of cold water, then stir through your goulash, this should instantly thicken it.
