Name: Slow Cooked Traditional Goulash
Prep time: 15 min
Cook time: PT-466501H44M21S
Yield: 4
Ingredients: 600g pork scotch fillet, cut into bite-sized pieces (see note 1 for substitutes); 1/2 tsp salt; 1/2 tsp pepper; 2 tbsp olive oil, divided; 2 large garlic cloves, finely chopped; 2 onions, roughly diced; 2 small carrots, roughly diced; 2 celery sticks, roughly diced; 2 tbsp sweet paprika; 1 tsp caraway seeds (optional); 2 tbsp tomato paste; 1.5 tbsp flour; 2 cups beef stock; Potato gnocchi, noodles, mashed potato, creamy polenta or braised red cabbage to serve; Sour cream to serve; Spring onion, sliced to garnish (optional)

Instructions

Sprinkle the pork with salt and pepper, and toss to combine.
Heat 1 tbsp of olive oil on high heat in a large, heavy-based skillet and cook the pork for 3-4 minutes until browned in batches if needed. Set aside.
Heat the remaining 1 tbsp of olive oil on high heat, and add the garlic, onions, carrots and celery. Cook, stirring for 4-5 minutes, until soft and fragrant.
Return the pork to the pan along with the sweet paprika, caraway seeds (if using) and tomato paste. Stir to combine.
Stir in the flour to create a paste.
Add the beef stock and cook, stirring for 2 minutes and bring to a gentle simmer.
Reduce heat to the lowest setting and cook with the lid on for 2.5 hours or until the pork is tender enough to break with a fork. Check and stir every 30 minutes. Add 1/2 cup of water if the sauce is sticking to the base of the pan.
Serve with potato gnocchi, noodles, mashed potato, creamy polenta or braised cabbage to serve. Top with sour cream and sliced spring onions.

Notes

Note 1 – Any slow cook cut works beautifully with this dish. Bone in chicken thigh cutlets (reduce cooking time to 1.5 hours) or slow cooker beef such as chuck steak, gravy beef or blade steak can be used.

MAKE AHEAD AND LEFTOVERS – Refrigerate cooked Goulash for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or on the stovetop.