I bought a slow cooker years ago and only recently started to experiment with it again making this slow cooker beef goulash! I’m now wondering why I waited so long to do this. It’s so handy! The slow cooker is the perfect solution if you are short on time and want a little to no effort meal. It’s also ideal because you can batch-cook your meals and have yourself sorted for the next few days. Just prepare the ingredients, throw into the slow cooker and go and do whatever you need to do while the food cooks itself. Genius!
I tried Beef goulash for the first time ever recently and it turned out really well! A great warming and nourishing meal for the cold autumn/winter months. Serve with basmati rice, a drizzle of sour cream and garnish with fresh parsley – yum!
Slow cooker beef goulash
- Slow cooker
- frying pan
- 1 kg diced beef
- 800 g tinned tomatoes (2 tins)
- 1 tbsp tomato purée
- 1 onion
- 4 red peppers (diced into large chunks)
- 2 tbsp white flour
- 3 tbsp paprika
- 2 cloves garlic
- 1 beef stock cube (mixed in 400ml water)
- sour cream (garnish)
- fresh parsley (garnish)
- Basmati rice (to serve on side)
- Heat a tbsp of oil on a large frying pan and sear the diced beef – when brown on outside remove from the heat.
- Add diced red peppers, onion and chopped garlic to the pan and cook until slightly soft.
- Add flour and paprika to the vegetables and cook for 1 minute stirring continuously.
- Add tomato purée and stir well to coat vegetables.
- Place beef and vegetables in the slow cooker and add beef stock and tinned tomatoes.
- Leave to slow cook on a low heat setting for at least 5 hours ( overnight is handy if you want to prepare just before going to bed ).
- Aftere at least 5 hours, remove from the heat and serve with basmati rice, a drizzle of sour cream and a handful of chopped fresh parsley.