According to my mum, goulash was mince fried with onions and tomato purée. We usually had it with mashed potato and peas.
This is real Hungarian Goulash, adapted for a slow cooker.
- 500 g lean beef cut into 3 cm cubes
- 1 Tbsp flour
- 2 medium onions, chopped
- lots of garlic, crushed, chopped or minced
- 2 carrots, diced
- 1 parsnip, diced
- 2-3 potatoes, diced
- a few chopped celery leaves
- 2 cups of fresh or canned chopped tomatoes
- 1 Tbsp tomato paste
- 3 capsicums sliced; one red, one yellow, one green – for colour
- 1 Tbsp paprika
- 1 tsp caraway seed
- 2 or 3 bay leaves
- 1/2 tsp ground black pepper
- 1/2 tsp salt (or to taste)
- 1 tsp sugar
- 1/2 cup water
- Roll the beef in the flour to coat it
- sautee the onions in oil until they are caramelised
- add the floured meat and garlic and sautee
- when the meat is browned add it to a slow cooker with the remaining ingredients.
- Cook for the usual time on high or low.
The goulash should have a thick, rich red/brown sauce or gravy. If it looks a bit thin, remove the lid for the last hour or so of cooking.
Serve with warm crusty bread, pasta, or rice.