Chilli Up North Goulash
Filed in Chilli Main Courses, Chilli Recipes on Mar.12, 2009
Decided to try and make a goulash in my slow cooker, i had a rough idea of what went in so just kind of made it up as i went along, it was bloody lovely so thought id share the recipe with you.
Ingredients
- 600g of braising steak (diced)
- 3 carrots (grated)
- 3 sticks of celery (grated)
- 3 red onions (chopped)
- 3 cloves of garlic (crushed)
- 1 dried chilli (chpoped)
- 2 fresh red chillis (chopped)
- 2 teaspoons of paprika
- 3 teaspoons smoked paprika
- 2 teaspoons carraway seeds (ground)
- 1 teaspoon oregano
- 10 mushrooms (more if you wish) (sliced)
- salt + pepper
- juice of 1 lemon
- 1 tin of tomatoes
- 4 peppers (mixed colours) (sliced)
- 200ml of beef stock
- 1 small packet of new potatoes.
- plain flour
- fresh thyme
- fresh parsley
- olive oil
- honey
Then you need dumplings,sour cream and crusty bread to serve with it…oh and a nice crisp beer or quality lager.
Method
- Par boil the potatoes so they are nice and soft and drain.
- Coat the beef in flour and season with salt and pepper.
- Heat some olive oil in a pan and fry the beef until browned.
- Add the garlic, carrots, mushrooms, celery, onion, peppers and chillis and potatoes, fry until everything is cooked and soft.
- Add the tomatoes and beef stock along with all of the herbs and spices and tomato puree, stir well for 5 minutes, then taste, adjust the seasoning with salt, pepper and honey.
- Now either transfer to a slow cooker for 6-7 hours or leave cover and simmer on the hob for a 2-3 hours
- Serve with warm crusty bread, dumplings and a glass of beer.
Pics
November 4th, 2009 at 18:08
Looks amazing mate. I will be making this at the earliest opportunity!
November 6th, 2009 at 12:17
Made this yesterday. Bloomin lovely
We didnt follow the recipe exactly as missing a few ingredients[caraway seeds, bit too exotic for the local shop] but it was still incredibly tasty and just the thing to keep the winter cold at bay. Recommended.
November 16th, 2009 at 23:11
So, this week I’ve made this goulash twice. It’s bloomin’ brilliant!
First time round I forgot a few things (the lemon, honey) and couldn’t justify a few others (smoked paprika, thyme). I followed the recipe above, having bought beef and veg from the local market plus chillies from Mozza’s. I also used a few less ingredients, about 500g braising steak, 2 sticks of celery, 2 peppers and just the 1 chilli (I have a less spicy tongue than Andy!)
I sliced the potatoes (not baby ones) into thick slices and boiled ’til pretty soft. Diced meat and doused in flour, salt and pepper and fried that off. The pre-grated veg (I suggest you grate celery with a peeler if you don’t want it all to disintegrate) was then thrown into the pan with the meat and at tha tpoint it went a little wrong as the frying pan was nowhere near big enough. Moved some of the veg into a second pan and fried til veg was a bit softer (but not soft)
Transferred the whole lot into a bit stock pot, adding a can of tomatoes, a can of puree, all the herbs and stirred. Atthis point the potato started to fall apart and not knowing what to do I just went with the flow. I then left on a low heat for a few hours. The potato ends up giving the whole thing a really wintery thickness and texture.
Served with grated cheese, pittas and soured cream was a great alternative to chilli con carne.
Second time around I used beef from a different butchers which was a mistake but still fantastic, and I only got 400g which was still more than enough. The best thing is you can modify this to your tastes, using different veg, more or less tomatoes (more = thicker, redder dish, less = thinner more stew like – and the same for the potatoes).
This dish served 2 people for 2 nights (I reckon Andy’s exact measurements above would feed the 5,000!)
Can’t recommend it enough, and make sure you serve it with a nice, refreshing beer!
February 5th, 2010 at 16:46
I will definitely be making this at the weekend, looks awesome, I’ve got plenty of beer in to go with it!