Beef Goulash in a Yum Asia rice cooker

Beef and Tomato

AuthorHungry PandaCategoryDifficultyIntermediate

Yields6 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 1 kg good braising steak, preferably chuck steak
 1 tbsp sunflower or olive oil
 3 medium onions, cut into wedges – we use red onions
 3 garlic cloves, crushed
 2 tsp smoked paprika
 1 tbsp sweet paprika
 2 beef stock cubes (we use Oxo)
 600 ml cold water
 400 g tin of chopped tomatoes
 2 tbsp tomato purée
 2 bay leaves
 2 red peppers
 1 orange pepper
 1 pinch salt
 1 pinch fresh ground black pepper

1

Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper.

2

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.

3

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 Yum Asia rice cooker and select ‘Slow Cook’ – you can set this for however long you want, but we suggest a minimum of 2 hours.

4

Remove the core and seeds from each pepper and cut each pepper into big chunks. Open the lid of the rice cooker after an hour (very carefuly, avoiding the steam!) and drop the peppers into the goulash and give it a stir.

5

Once your Yum Asia rice cooker has switched to keep warm, taste and if necessary, add more salt, pepper and paprika.

6

Serve with rice, noodles or buttery mash for the perfect winter meal!

Ingredients

 1 kg good braising steak, preferably chuck steak
 1 tbsp sunflower or olive oil
 3 medium onions, cut into wedges – we use red onions
 3 garlic cloves, crushed
 2 tsp smoked paprika
 1 tbsp sweet paprika
 2 beef stock cubes (we use Oxo)
 600 ml cold water
 400 g tin of chopped tomatoes
 2 tbsp tomato purée
 2 bay leaves
 2 red peppers
 1 orange pepper
 1 pinch salt
 1 pinch fresh ground black pepper

Directions

1

Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper.

2

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.

3

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 Yum Asia rice cooker and select ‘Slow Cook’ – you can set this for however long you want, but we suggest a minimum of 2 hours.

4

Remove the core and seeds from each pepper and cut each pepper into big chunks. Open the lid of the rice cooker after an hour (very carefuly, avoiding the steam!) and drop the peppers into the goulash and give it a stir.

5

Once your Yum Asia rice cooker has switched to keep warm, taste and if necessary, add more salt, pepper and paprika.

6

Serve with rice, noodles or buttery mash for the perfect winter meal!

Beef Goulash in a Yum Asia rice cooker