The key ingredient for a decent goulash lies in the Paprika! Sweet smoked Paprika is my favourite and if you can get your hands on some that’s from Hungary even better because you can most definitely taste the difference. Luckily for me I now have a steady supply of Hungarian paprika coming my way and will be making sure I stock up once again at the end of the month when I head over there. The other key thing for a decent goulash lies in the recipe, again something I’m lucky enough to have had passed on to me recently. I’d recommend keeping it traditional and simple. And the older the recipe probably the better!
I’ve always loved goulash and traditionally in the UK we make ours with either beef or lamb meat, but you can cook a goulash with pretty much any meat at all. Chicken works well because it stays so moist and due to the length of time cooking the meat falls away from the bone. Apparently I’ll be trying my first wild boar goulash when I head to Nyrizengha in a months time cooked outside in a cauldron which I can’t wait for.
This recipe wasn’t designed for a slow cooker because it’s quite a few years old, but I’ve always found anything stew or casserole like works so well in one and requires little attention. So one Saturday morning I chucked it all in, headed out for the day and hoped for the best.
Ingredients – serves 6
1kg lean diced beef (beef skirt or lamb would also work well)
1 and a half large white onions
3 tbsp oil
2 cloves garlic
1 beef stock cube
1 tin chopped tomatoes
1 glass of red wine
4 tbsp sweet smoked paprika
Salt to season
- Dice the onions and add to the slow cooker along with the diced meat.
- Pour in the passatta and chopped tomatoes and stir.
- Add your seasoning – oil, garlic, peppercorns, stock cube and red wine. Stir.
- Add the paprika along with some salt to season and ensure the paprika is fully stirred into and everything mixed together.
- Pop the lid on and slow cook for 7 hours on a low heat.
- Allow to stand for at least 4 hours, serve with rice and enjoy!
Goulash is almost always better the next day or a few hours later. If you can, allow the goulash to sit for a few hours before serving as the sauce thickens and the flavour intensifies, or make it the day before for even better results.