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Chilli Up North Goulash

March 12, 2009Chilli Main Courses, Chilli Recipeschilli goulash, dried chillis, fresh chillis, hungarian goulash Standard

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)
  • 2 carrots (grated)
  • 2 sticks of celery (grated)
  • 2 small 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

  1. Par boil the potatoes so they are nice and soft and drain.
  2. Coat the beef in flour and season with salt and pepper.
  3. Heat some olive oil in a pan and fry the beef until browned.
  4. Add the garlic, carrots, mushrooms, celery, onion, peppers and chillis and potatoes, fry until everything is cooked and soft.
  5. 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.
  6. Now either transfer to a slow cooker for 6-7 hours or leave cover and simmer on the hob for a 2-3 hours
  7. squeeze in the lemon juice, Serve with warm crusty bread, dumplings and a glass of beer.

Pics

chopped veg for chilli goulash

Goulash Spices

Chilli Goulash Meat

Chilli Goulash

chill up north goulash

COMMENTS

Mark, Real-Ale-Reviews.com November 4, 2009 at 18:08 -

Looks amazing mate. I will be making this at the earliest opportunity!

Helen Aldous November 6, 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.

Mark, Real-Ale-Reviews.com November 16, 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!

Jo February 5, 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!

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