This dish is pure nostalgia for me. I grew up eating this with Mum’s handmade potato dumplings that I would help her make. Goulash is a hearty dish originating in Hungary that every region has a different way of making. Chunky cuts of fall-apart beef or pork are slowly cooked in a fragrant sauce riddled with sweet paprika, onion and garlic. It can be served with noodles, creamy polenta, mashed potato or potato gnocchi, as I have done in this picture. A dollop of sour cream sets it off.
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.
Keywords: Slow Cooked Traditional Goulash, Slow Cooked Traditional Goulash recipe
Yes, you can 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.
Yes, Slow Cooked Traditional Goulash can be refrigerated 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.
