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Slow Cooked Traditional Goulash

Slow-cooked Traditional Goulash

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  • Total Time: 2 hours 45 mins–3 hours 15 mins
  • Yield: 4

Ingredients

Scale
  • 600 g (1 lb 5 oz) pork scotch fillet (pork butt) or beef chuck (casserole/braising) or blade steak, cut into bite-sized pieces (see note 1 for substitutes)
  • ½ tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 2 tbsp olive oil
  • 2 large garlic cloves, finely chopped
  • 2 onions, roughly diced
  • 2 small carrots, roughly diced
  • 2 celery stalks, roughly diced
  • 2 tbsp sweet paprika
  • 1 tsp caraway seeds (optional)
  • 2 tbsp tomato paste (concentrated puree)
  • 1½ tbsp flour
  • 2 cups (500 ml) beef stock
  • Potato gnocchi, noodles, mashed potato or creamy polenta, to serve 
  • Braised red cabbage, to serve (optional)
  • Sour cream, to serve
  • Finely chopped flat-leaf parsley, to garnish (optional)

Instructions

  1. Sprinkle the pork with salt and pepper and toss to combine.
  2. Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan over high heat and cook the pork for 3–4 minutes until browned, in batches if needed. Set aside.
  3. Heat the remaining 1 tablespoon of olive oil and add the garlic, onion, carrot and celery. Cook, stirring, for 4–5 minutes, until soft and fragrant.
  4. Return the pork to the pan along with the sweet paprika, caraway seeds (if using) and tomato paste. Stir to combine.
  5. Stir in the flour to create a paste.
  6. Add the beef stock and cook, stirring, for 2 minutes and bring to a gentle simmer.
  7. Reduce the heat to the lowest setting and cook, covered, for 2½ hours or until the pork is tender enough to break with a fork. Check and stir every 30 minutes. Add ½ cup (125 ml) of water if the sauce is sticking to the base of the pan.
  8. Serve with potato gnocchi, noodles, mashed potato or creamy polenta and braised cabbage. Top with sour cream and parsley.

Equipment

Notes

Note 1 – Any slow-cook cut works beautifully with this dish, even bone-in chicken thigh cutlets (reduce cooking time to 1½ hours).

MAKE AHEAD

Refrigerate cooked Goulash for up to 3 days in an airtight container, or freeze for up to 3 months. Thaw completely overnight in the fridge before use. Reheat in the microwave or on the stovetop. 

LEFTOVERS

Refrigerate cooked Goulash for up to 3 days in an airtight container. Reheat in the microwave or on the stovetop. 

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 2½–3 hours
  • Category: goulash, slow cook, traditional goulash
  • Method: pan sear, slow cooker
  • Cuisine: Hungarian

Find it online: https://simplehomeedit.com/recipe/slow-cooked-traditional-goulash/