This goulash is made with smoked paprika, giving it a rich, smoky flavour. Serve with egg pasta and a dollop of soured cream to make it extra creamy.
- 600g lean stewing steak, diced
- 2 small onions, sliced
- 2 small garlic cloves, crushed
- 2 tbsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 160ml water
- 85g tomato puree
- 60ml soured cream
- 1-2 tbsp. freshly chopped parsley
- Oil to fry
Heat a little oil in a large frying pan and add the onion. Fry for 10 minutes, or until softened and browning. Add the garlic and fry for a minute, then spoon into the slow cooker.
Coat meat in paprika, salt and pepper. Heat oil in a frying pan and fry the beef in batches until lightly browned, making sure the spices don't burn. Add to the slow cooker. Add a drop of water to the pan and scrape up all the bits off the bottom of the pan then pour into the slow cooker.
Add the tomato puree, water and any salt, pepper and paprika leftover from the meat to the slow cooker. Cover and cook on high for 4-5 hours or low for 8-9 hours. Turn the slow cooker off and stir in the soured cream and parsley before serving.