This very simple yet rich and delicious stew is one of the classic dishes of Hungary, known for producing the world’s best paprika which is grown in the sandy soil of the southern part of the country and ripened by the sunny summer days the area is famous for. This dish uses the finest sweet and hot Hungarian paprika, which imparts the most amazing red colour and sweet depth of flavour.

GOULASH BLEND (1 portion = 3 tbsp): sweet Hungarian paprika, hot Hungarian paprika, caraway, garlic

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Slow Cooker Goulash Recipe:

You Need: 

500g diced beef or pork or use whole baby mushrooms for a veg version
1 large onion - thinly sliced
2 peppers (any colour) - thinly sliced
1 tbsp plain flour
Boiled potatoes, rice or crusty bread and sour cream to serve

Method:

Place the beef, onion, peppers, flour, 2 tbsp oil, 200ml water, GOULASH BLEND and 1 tsp salt in a deep pan then cover and simmer on a low heat, stirring regularly and adding an extra splash of water if necessary, for 2 hours (or 4+ hours in a slow cooker) or until the beef is tender and the sauce is rich and thick
Serve with the boiled potatoes and sour cream on the side

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