Hungarian goulash is the perfect slow cooker meal. Unlike some dishes that you need to serve with rice or pasta or some other food on the side, this slow cooker classic is self-contained and you don’t need to add anything else to it.
In Hungary, it was once considered a peasant dish because it uses the cheapest cuts of meat and very simple ingredients. In fact, it was very common to see a pot of goulash cooking in many homes.
Today, it’s still a cheap meal to make, but I wouldn’t call it peasant food – I’d call it GREAT food! I’ve found this recipe at the amazing blog BBC Good Food.
Preparation time: 15 minutes
Cooking time: 4 hours
Servings: 4 persons
- 1 tablespoon olive oil
- 12 oz. beef, cut into strips
- 4 oz. chestnut mushrooms, quartered
- 2 teaspoons paprika – I like the smoked kind
- 16 oz. potato, peeled and cut into smallish chunks
- 1 pint hot beef stock
- 1 large jar tomato cooking sauce
- 1 handful of parsley leaves, roughly chopped
- 1 small pot natural yogurt, to serve
Set your slow cooker to Low and leave it to warm up.
Meanwhile, in a large non-stick pan and half the oil, lightly brown the beef for two minutes.
Put the meat into your slow cooker and heat the last of the oil in the pan. Brown the mushrooms for 2-3 minutes.
Add the mushrooms to the slow cooker, and then add the potatoes, stock, and tomato sauce. Give all the ingredients a good stir to make sure they are fully incorporated.
Cook for four hours or until the potatoes are soft. Add the parsley plus tablespoon of yogurt, and then serve straight from the pot.
Note: If you don’t have a slow cooker you can convert this recipe for your oven, learn how in this article.
Nutrition per serving
- 300 calories
- 23 grams protein
- 33 grams carbohydrates
- 3 grams fiber
- 9 grams fat
More beef recipes, recipes for two, vegetarian recipes , all for your crock-pot or if you don’t have one you can use your oven to prepare all my favorite slow cooking recipes. Find all recipes here.