Traditional Slow Cooker Hungarian Goulash

• servings: 5 servings
• active time: 30 minutes
• total time: 5 hours 30 minutes

Ingredients

(see substitutions in notes)

2 tbsp Pork Fat (or oil)

2 Onion (diced)

4 cloves Garlic (minced)

2 Hungarian Red Pepper (deseeded and cut into chunks)

800 g / ~1.75lb Beef Shin (or beef chuck sliced)

2 Tomatoes (deseed and diced)

2 Carrots (cubed)

2 Potatoes (cubed)

4 tbsp Hungarian Paprika (sweet or spicy)

800 ml (or more) Beef Stock

~1/2 bunch Flat Parsley (Leafs and Stalks finely sliced)

1 Bay Leaf

Sea Salt & Pepper

Directions

Melt the pork fat in a large deep sauté pan over medium-high heat. Turn up the heat, add the beef and season with salt and pepper. Sear the beef on each side, this will take 3 to 4 minutes. Remove the beef and set aside.

Reduce heat back to medium-high, add the onions, and brown them for 5 to 7 minutes or until they start to turn translucent.

Add the garlic, mix and sauté for 30 to 45 seconds.

Add the Hungarian red pepper and sauté for 3 to 5 minutes, until slightly softened. Turn off the heat, add the Hungarian paprika and mix thoroughly. Let the residual heat toast the paprika.

Add all the Ingredients into the slow cooker. Place on high for 4 to 6 hours, or low for 8 to 10 hours.

Notes

For beef stock I just mix beef flavored bouillon paste into broth or water

From the original recipe webpage:

Beef Shin is an excellent choice of meat; it’s reasonably cheap and has a lot of collagen that breakdown into gelatine whilst cooking, which adds richness.. – The alternative is Beef Chuck; this is also a great choice and has a similar cooking time.

Hungarian Red Peppers are flavourful & slightly spicy peppers. The best alternative is the less hot red peppers; the red banana peppers or red bell pepper are a good choice.

Hungarian Paprika has a delicious depth of flavour; you can either use ‘sweet’ or ‘spicy’ Hungarian paprika. The best replacement would be regular paprika for the ‘sweet’ version and regular paprika with a 1/2 tbsp cayenne pepper for the ‘spicy’ Hungarian paprika.

Nutrition

• Calories: 438 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 104 mg
• Sodium: 413 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 40 g