Nº 50 · World Dishes · serves 4

Hungarian Goulash with Paprika

Name: Hungarian Goulash with Paprika
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 4
Cuisine: Hungarian
Ingredients: 800 g braising beef, cut into 4 cm chunks; 1 tbsp flour; 2 tbsp olive oil; 2 onions, cut into half-moons; 2 red peppers, cut into strips; 2 cloves garlic, finely chopped; 2 tbsp sweet paprika (not smoked); 400 g chopped tomatoes; 2 tbsp tomato purée; 250 ml beef stock; 600 g waxy potatoes, cut into chunks; salt and pepper; soured cream or Greek yoghurt; fresh bread

Fall-apart beef in a deep red paprika sauce with potatoes: Hungarian soul food that bubbles away gently all day.

€14–16approx. €3.50–4.00 ppMild25 min prepLOW 8–9 hrs · HIGH 5–6 hrs

Budget version · from €13–15Just the essentials, with money-saving tips

Method

1
Dust the meat with flour, salt and pepper. Brown it all over in hot oil in two batches; this gives you flavour and a nicely thickened sauce.
2
Put the potato chunks in the bottom of the slow cooker, where it's hottest, and spread the meat over the top.
3
Soften the onions and peppers in the same pan for 5 minutes. Stir in the garlic and paprika for just 30 seconds: burnt paprika turns bitter.
4
Deglaze with the tomatoes, tomato purée and stock and scrape up the browned bits. Pour over the meat and cook for 8–9 hours on LOW or 5–6 hours on HIGH.
5
Taste and season with salt and pepper. Put the soured cream (optional) on the table rather than cooking it in; that way nothing splits.

Flavourful Cooking · slowcookerspain.com/en/recipes/hungarian-goulash-with-paprika/

Hungarian Goulash with Paprika

Ingredients serves 4

To serve

Method