Goulash - Slow Cooker Recipe

It’s the time of year for soups and slow cooks! Here’s a protein loaded, hearty beef Goulash. You can put the slow cooker on low and leave it on all day while you are at work, and come home to a delicious smell wafting out your door! It’s the perfect comfort food for winter, whilst still a healthy choice!

INGREDIENTS

- 1.5kg chuck steak, cubed

- 400g Can tomatos

- Small tub tomato paste

- 1 onion, chopped

- 3 tsp crushed garlic

- 2 Tbsp sweet paprika

- 2 tsp caraway seeds

- 1 Tbsp worsteshire sauce

- 1 Tbsp sweetner

- 1 red & 1 yellow capsicum, cut in chunks

- 1 cup beef stock

- 1 Tbsp vegeta

- 1/3 cup red wine

- 400g potato’s (optional)

- 4 carrots, chopped

- 2 zucchini, chopped (optional)

- 2-3 cups of ocra (optional)

- 2 bayleaf

- 2 Tbsp corn corn flour (to thicken)

METHOD

- Braise the meat in a little olive oil and 1/2 a Tbsp of paprika in a pan - brown each side. Then place meat in slow cooker.

- Sautéed the onion and garlic and pour over the meat.

- Mix the chopped potato and carrot in with the meat (option to leave out potato and serve with mash or cauliflower mash instead).

- Set aside the zucchini and okra (these ingredients can be left out if you have to leave the slow cooker on all day unattended. They could also be used as sides instead).

- Mix all of the other ingredients in a bowl (except the corn flour).

- Pour the mixture over the meat and veg in slow cooker and mix with a spoon.

- Turn slow cooker on low for 8 hours.

- Add the zucchini and okra for the last 3 hours.

- After 8 hours turn the setting to warm and mix corn flour with a little water and stir into the goulash.

- The meat should be tender and falling apart.

- Serve with mash potato or cauliflower mash and green beans and Parmesan or some other greens such as broccoli.