Beef goulash is one of our favourite Central European dishes, it's lovely and warming with that kick of paprika.
We were delighted when we found a recipe when we were browsing the Hairy Biker’s page and we decided to test out an adaptation in Sakura to see how the slow cook feature worked. We were delighted with the result – the beef was tender and the veg perfect – and whether you serve with rice, noodles or buttery mash you have a warming and filling meal which is delicious!
Ingredients (these measurements serve 6 – it’s even better the next day heated up for lunch!)
- 1kg good braising steak, preferably chuck steak
- 1 tbsp sunflower or olive oil
- 3 medium onions, cut into wedges – we use red onions
- 3-4 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tbsp sweet paprika
- 2 beef stock cubes (we use Oxo)
- 600ml cold water
- 400g can of chopped tomatoes
- 2 tbsp tomato purée
- 2 bay leaves
- 2 red peppers
- 1 orange pepper
- freshly ground black pepper
- Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper.
- Heat the oil in a large pan. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Then add the onions and cook with the beef for around 5 minutes. Add the crushed garlic and cook for another minute.
- Sprinkle the paprikas over the meat and crumble the beef stock cube on top. Add the water (a bit at a time, you don’t have to use the whole 600ml, get it to the consistency you like), tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Transfer to the Sakura and select ‘Slow Cook’ – you can set this for however long you want, but we suggest a minimum of 2 hours.
- Remove the core and seeds from each pepper and cut each pepper into big chunks. Open the lid of Sakura after an hour (very carefuly, avoiding the steam!) and drop the peppers into the goulash and give it a stir.
- Once Sakura has switched to keep warm, taste and if necessary, add more salt, pepper and paprika.
- Serve with rice, noodles or buttery mash for the perfect winter meal!
You can find the original Hairy Biker’s recipe here