Hungarian Goulash
Hungary's slow-cooked favourite has it all.
- Yield: Serves 6
- Preparation Time: 10 Minutes
- Cooking Time: 4 Hours
Ingredients
- ½ cup plain flour
- 1kg beef chuck steak, trimmed
- 2 tbsp olive oil
- 1 large brown onion, halved, thinly sliced
- 2 cloves of garlic, crushed
- 1 tbsp paprika
- 1 can condensed tomato soup
- 1 can of diced tomatoes
- 200 g button mushrooms, sliced
- 1 cup of red wine
- Cooked pasta, sour cream & chopped flat-leafed parsley to serve
Directions
- Place flour and salt and pepper in a shallow dish. Lightly coat steak in seasoned flour.
- Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches, adding more oil as required, for 2 to 3 minutes or until browned. Transfer to slow cooker.
- Combine all the other ingredients in a slow cooker, cover dish and cook for 4 hours or until steak is tender. Season with salt and pepper.
- Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Serve.
