This deeply warming Hungarian classic is so rich and rib-sticking it did a thorough job of keeping shepherds toasty back in the 10th century. Do as they did and brown off the meat before chucking everything in the pot. From there, you just let the hours pass as the meat becomes meltingly tender. The shepherds probably checked their sheep while they waited, but you can probably just relax.
SERVES 4
Supplied Ingredients
800g chuck steak
1 brown onion
2 carrots
2 red capsicums
1 bunch parsley
2 beef stock cubes
100g tomato paste
2 tbs smoky cumin and coriander blend
400g can tomatoes
5 sebago potatoes
200ml light sourcream
Pantry Ingredients
2 tbs plain flour
40ml (2 tbs) olive oil
2 tsp brown sugar
40ml (2 tbs) red wine vinegar
125ml (½ cup) milk
Equipment
large frypan
6 litre ceramic slow cooked
medium saucepan
potato masher
STEP 1: BROWN BEEF
Cover slow cooker with lid and preheat to high. Cut beef into 3cm pieces, season with 1 teaspoon salt flakes and pepper and dust in flour, tossing well to coat. Heat oil in a saucepan over medium-high heat. Add beef and cook for 6–7 minutes or until browned all over. Remove from pan and set aside. While beef is browning, continue with step 2.
HEADS UP: If your pan isn't large enough, you may need to do this in batches to avoid crowding the pan.
STEP 2: PREPARE VEGETABLES
Dice onion. Cut carrots into rounds. Remove core and seeds from capsicums and cut into 3cm pieces. Pick parsley leaves from their stems and finely chop stems and leaves, keeping each separate. Dissolve stock cubes in 375ml (1½ cups) boiling water.
STEP 3: SLOW COOK BEEF
Reduce heat to medium. Add onion, carrot, capsicum and parsley stalks to pan, season and cook, stirring, for 3–4 minutes or until softened. Add tomato paste and smoky cumin and coriander blend and stir to combine. Return beef to pan with stock, sugar, red wine vinegar and tomatoes and bring to a rapid simmer. Transfer to slow cooker, cover with lid and cook for 5 hours or until meat is tender.
HEADS UP: To test the meat is tender, push down on it with a spoon. The meat should fall apart easily.
STEP 4: BOIL POTATOES
In the final 30 minutes of the goulash cooking time, peel and chop potatoes into 3cm pieces. Place in a saucepan of cold, salted water and bring to the boil over high heat. Cook potatoes for 15–20 minutes or until tender and almost falling apart. Drain.
STEP 5: MAKE PARSLEY MASH
Return potatoes to saucepan with milk and ½ teaspoon sea salt flakes. Using a potato masher, mash until as smooth as possible. Add parsley leaves and mix to combine. Set aside and keep warm until ready to serve.
STEP 6: PLATE UP
Divide parsley mash between bowls. Top with goulash and serve with sourcream and pepper.
