Name: Slow cooker beef goulash
Total time: 25200 s
Yield: 4
Ingredients: 1 kilogram diced beef; 1 onion; 3 pepper; 3 teaspoon easy garlic; 2 tablespoon smoked paprika; 1 tablespoon sweet paprika; 2 bay leaf; 1 teaspoon caraway seeds; 2 tablespoon tomato purée; 400 millilitre beef stock; 1 tin chopped tomatoes; 150 millilitre soured cream; to taste microwave wholegrain rice; to taste parsley

Step 1

Turn on your slow cooker to low. Heat 2tbsp olive oil in a large frying pan over a medium heat. Season and sear the beef (1 kg) in batches (don’t crowd the pan too much) until it’s brown on all sides. Transfer to the slow cooker once done.

Step 2

Using the same pan, fry the onion (1) for 10 minutes until starting to soften. Then add the peppers (3) and garlic (15 g) and fry for another 5 minutes, making sure you don’t burn the garlic.

Step 3

Stir in the flour, smoked paprika (15 g) , sweet paprika (7 g) , bay leaves (2) and caraway seeds (2 g) and cook for another couple of minutes. Then add your tomato purée (30 g) , chopped tomatoes (1 tin) and stock (400 mL) . Mix well and transfer to the slow cooker. Make sure there’s enough stock to cover all the beef.

Step 4

Cook for 6-7 hours on low when the beef will be super tender. Check the seasoning, then add in the M&S soured cream (150 g) .

Step 5

Serve with wholegrain rice (to taste) , mashed potato or parmentier potatoes. To serve, finish off with a little chopped parsley (to taste) .

Slow cooker beef goulash

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