About this recipe:Deliciously tender beef goulash with paprika - based on the classic. Serve with pasta such as macaroni, penne, bows or any shape you fancy. Please note that the stew will be quite 'soupy' so serve with pasta in the bottom of a deep bowl and ladel over the stew. Adjust paprika levels to taste during cooking.
450ml (3/4 pint) hot water to cover ingredients in pot
200g pasta of your choice
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Method Prep:10min › Cook:6hr › Ready in:6hr10min
Begin by turning slow cooker onto the 'low setting'. Place the potatoes in the bottom and replace the lid whilst preparing the rest of the ingredients.
Heat oil in a frying pan and sear the beef. When browned well add to the slow cooker.
In the same pan, add the onions and add more oil if necessary. Sweat down the onions until they take on some colour, add the garlic and stir for a few seconds then add to the slow cooker to join the meat and potatoes
Add the tomato puree, seasoning and paprika to the slow cooker. Boil the kettle and pour into the frying pan to scrape up any meat and onion juices. Pour into the slow cooker. Stir well and cook on low for a minimum of 6 hours - have cooked this for 10 hours and has been wonderful. Stir occasionally.
I used this recipe as a basis but wanted to include a variety of vegetable so reduced the quantity of potato and onion and added celery, parsnip and carrot. I used sweet potato also. I also added dumplings three hours into the cooking time. I didn't use pasta but served the goulash with home made garlic bread. Some might have spotted that I was trying to emulate the legendary dish served by the Dog & Gun in Keswick, and I think I got pretty close, it was delicious. This is real comfort food, perfect for a cold winter evening. My wife loved it too so I'll be serving this up regularly. Many thanks for the inspiration Riko. - 06 Nov 2016