Originating dates back to ninth century Hungary, goulash is now one of its national dishes. The word “goulash” originates from the Hungarian word “gulyas”, meaning “herdsman”. So goulash was a meat dish originally cooked by shepherds (herdsmen).
This dish is prepared in the slow cooker. Just chop up your ingredients in the morning, turn on, leave – and come home to the most gorgeous smelling dinner.
Prep time 25 minutes
Cooking time seven hours
Ingredients – Serves Two
1 tbsp olive oil
0.5kg braising or stewing steak cut into chunks
1 onion, finely chopped
1 mixed pepper, cut into 4cm chunks
1 garlic clove, crushed
0.5 tbsp flour
0.5 tsp caraway seeds
0.5 tsp hot smoked paprika
0.5 tbsp sweet smoked paprika plus extra to serve
1 tbsp tomato purée
1 large tomato, cut into small chunks
100ml beef stock
50ml soured cream
small bunch of parsley, chopped
- Heat the slow cooker to low and heat oil in a frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
- Put the remaining oil in the pan and fry the onions for ten minutes until lightly golden. Add the peppers and garlic, and fry for another five-ten minutes, then stir in the flour and all of the spices. Cook for two minutes more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for six-seven hours until the beef is tender and the sauce has thickened slightly.
- Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with pasta, potatoes or brown rice.
Getting it all sorted out
All the equipment needed for making this delicious, comforting autumn meal is available in the Butterfly Loft.
Some of the basic ingredients are already in the kitchenette, so check before you go shopping.
Within a minute’s walk of the Butterfly Loft is our pretty High Street where you’ll find shops selling everything you need for this recipe (and much more). We have an excellent local butcher, H Green & Son, plus a Budgens and McColls. Every Saturday morning there’s a traditional market in Timor Court featuring a large fruit and veg stall with good quality produce.
And (doing our bit for the environment) we provide Butterfly shopping bags so you can shop your socks off!