I’m trying to make more use of the slow cooker as it is a great way to make healthy nutritious meals, and actually requires very little effort once everything is in the pot. We had to replace ours recently so I want to make sure this one earns its keep 😉
At the weekend I adapted several goulash recipes that I found online to come up with a really tasty but healthy version. And even adding a baked potato and a spoonful of sour cream (greek yoghurt would work as well) still provided a low-fat, high fibre meal.
The image at the top of the post shows the various stages of preparation and cooking, and then it served on the day I made it with some sour cream, and then reheated with a reheated oven baked jacket potato and salad for lunch at work this week. Another advantage of this recipe is that it reheats really well and is just as tasty a few days later.
I would say don’t skimp on the spices even if it sounds a lot. It is not a hot dish at all but they add to the flavour and fragrance immensely. I am also aware that this is not an original/classic Hungarian goulash as that should be more of a soup based dish. We like it like this, so this is what I made 😀 As noted in the recipe, I also did not brown the meat in advance. I am all for simple slow cooker recipes, and this cuts down the preparation time and the cleaning up required after preparation. It does not affect the final goulash at all. The meat was tenderised by the cooking process, and kept moist enough with the cooking liquids.
- 900g Beef - any cut that can be slow cooked
- 1 Onion
- 2 Red Peppers
- 2 tbsp Smoked Paprika
- 2 tbsp Sweet Paprika
- 1 tsp Caraway Seeds
- 250g Chestnut Mushrooms
- 2 Garlic Cloves
- 2 tbsp Worcestershire Sauce
- 300-350ml Passata
- Cube (chop into cubes!) the meat into 1.5/2cm cubes
- Cube the peppers into 1/1.5cm cubes
- Quarter the chestnut mushrooms
- Chop the onion
- Mince or crush and chop the garlic
I cooked it for about five and a half hours and the meat was lovely and tender. I find there is rarely a need to brown meat in advance unless you want it for colour. In a dish such as this where the paprika and tomatoes colour it all red anyway there us not much point!