Recipe for Goulash

Pollycat

Hi Julie
I'm sure there's loads of different variations and mainly I 'just chuck things in' but here's what I use as a basic guide:

Serves 4
1lb meat cubed (beef, pork, chicken or turkey)
flour for coating
1 large onion
1 clove garlic, crushed
4 oz mushrooms
1/2 green pepper
1/2 red pepper
small tin chopped tomatoes (or better still, half a large tin if you've got a use for the remainder)
1 tablespoon tomato puree
1 teaspoon hot paprika (I use more than this but it depends how hot you like it)
1 teaspoon dried mixed herbs
1/2 pint stock (I use the stock tablets, depending on the type of meat)
black pepper (I don't add salt as the stock is salty enough)
IF using beef, I add a bayleaf (remove it before serving)
100ml creme fraiche

Put the mushrooms, onion & peppers in the slow cooker.
Coat the meat with the flour and add into the pot.
I don't brown my meat before I put it into the slow cooker, the flour is just to help thicken.
Add the crushed garlic and sprinkle the herbs, paprika & black pepper over the ingredients.
Make up the stock, add the tomato puree and tomatoes and stir.
Pour this liquid over the ingredients and cook on high for 6-7 hours.
When cooked, thicken if necessary.
My small slow cooker is a Prestige Crock-Pot, dating back 34 years (How about THAT for Money Saving Old-Style? It's in use several times a week during every autumn and winter!) and dishes don't seem to need as much thickening as stuff cooked in my new larger one.
Just before serving, stir in the creme fraiche.
Serve with tagliatelli.

Some recipes include carrots but I personally don't think carrots and mushrooms/peppers go together.

Hope this works out.
Regards
Polly

julie.pink

Thanks for the recipe Polly
It sounds great, I am going to give it a try tomorrow. My slow cooker is about 12 years old (bought by me, but I am only just starting to use it) and I was wondering if I should buy a more modern one, but you have convinced me to keep this one, mine is a mere(sp) baby compared to yours:D

julie.pink

sorry about the large text, I am just a beginner:o

EmmaJ_3

I make a pork goulash recipe which is pork, shallots, garlic, red peppers, tin of chopped tomatoes & tomato puree, paprika & chilli (or having read this, I should try proper paprika!). I find the flavour of the shallots and peppers goes really well with it.

lil_me

Some of us are looking for a tried and tested recipe for Goulash (I have some stewing steak to use up) if anyone else wants to add one, I am going to be honest and admit hating sour cream so hopefully one without that would be great....:o thanks