Goulash in slow cooker

Numptie

Saw Rick Stein do a goulash recently. He insisted the only way was to use decent quality steak cut really thinly, cooked quickly, a matter of minutes really.

pollyanna24

I need a bit of help with this as not all my attempts with the slow cooker have gone down well. Usually with the saucey bit.

I usually make this on the hob with braising beef, let it cook and heat it up the next day (as it takes too long to make after work and actually tastes nicer the second day).

I make it with a packet of spices and herbs that you add lukewarm water to. This is a packet made by Knorr, but for some strange reason, can't get it in this country.

The sauces that I have made in the slowcooker have always been a bit manky. The gravy when I cook a brisket or the Chicken Tonight sauce when I attempted that.

So what should I do? I want to use the slow cooker as I only have stewing steak and the last time I used it, it was chewy, so want to cook it in a slow cooker so it tenderises.

Do I add the meat, then make up the litre of spice mixture with water and just pour over and leave for 10-12 hours (I usually cook brisket for this long as this is how long we are at work).

jennybb

I'd brown the meat first then do what you said - don't see why it wouldn't work, but not really qualified to say as I make an unauthentic goulash from scratch

squeaky

Hiya,

It sounds mostly like you're not allowing for the fact that sauces don't thicken in a crockpot (often the reverse!) because very little liquid is lost through evaporation and, usually, you get extra juices added from the meet.

Try the recipe and instructions linked below, then you can later adapt it to suit your personal taste.

http://www.ehow.com/how_11570_make-crock-pot.html