There is nothing like a good goulash with crusty bread or rice! Works well with pasta too! The original recipe came from an Australian Womens Weekly Cookbook and has been modified slightly!
Hints & Tips
- Once the goulash is cooked. It can be frozen for use at a later stage or refrigerated until the next day – it improves over time!
- You can use Veal shoulder but I have personally found Beef shoulder to work better.
- SF.
- Category: Beef, Main Course, Sugar Free
Ingredients
- 2 kilograms Boned Beef Shoulder, Chopped in Chunks
- 1 cup Sour Cream
- 4 Medium Carrots, Coarsely Chopped
- 6 Small Potatoes, Quartered
- 400 grams Tin Crushed Tomatoes
- 3 cups Beef Stock
- 140 grams Tub Tomato Paste
- 12 Cloves Garlic, Crushed
- 2 Large Brown Onions, Chopped Coarsely
- 30 grams Butter
- 4 tablespoons Olive Oil
- 2 teaspoons Cayenne Pepper
- 8 teaspoons Caraway Seeds
- 4 tablespoons Sweet Paprika
- 1/2 cup Plain Flour
- 1 cup Fresh Flat Leaf Parsley, Chopped
Instructions
- Combine flour with paprika, caraway seeds and cayenne pepper.
- Toss veal in flour mix to coat, shake away excess flour.
- Heat half the oil and butter in a large frying pan.
- Cook veal in batches until browned all over.
- Transfer to a 4.5l slow cooker.
- Heat remaining oil and butter in the frying pan.
- Cook onion until golden brown. Add garlic and cook for a further 5 minutes.
- Stir in tomato paste and stock and bring to the boil. Add tin tomatoes and mix well.
- Pour into slow cooker with potatoes and carrots. Mix with the veal.
- Cook, covered on Auto for 10 hours.
- Season with salt and pepper to taste.
- Serve with a dollop of sour cream and sprinkled with parsley.
Leave a Reply