Best Smoked Paprika Goulash For The Slow Cooker Recipes

THE BEST SLOW COOKER GOULASH RECIPE (HUNGARIAN INSPIRED)

Steps:

• Heat oil in a nonstick skillet over medium-high heat until simmering. Add onion, paprika, salt, tomato paste, garlic, and cumin. Cook, stirring often until the onions are softened and lightly browned (about 8-10 minutes).
• Stir in cornstarch. Mix until the cornstarch is evenly distributed.
• Add beef broth and stir until the mixture is thickened, scraping up any browned bits (about 2-3 minutes).
• Transfer the mixture into a slow cooker. Add bay leaf. Lightly season beef with salt and pepper and add to the slow cooker. Cover and cook on low for 8-10 hours or on high for 5-7 hours.
• Let the cooking liquid settle for a few minutes and remove as much fat as possible from the surface using a big spoon. Remove the bay leaf, as well.
• Reserve 1 cup of the cooking liquid in a small bowl. Add peas to the slow cooker and cover it for another 5 minutes.
• Add sour cream into the small bowl. Mix with cooking liquid until well blended.
• Once the peas are tender, stir the sour cream mixture back into the slow cooker. Serve the goulash over egg noodles, rice, or potatoes. Garnish with chopped parsley if desired.

SLOW-COOKER BEEF GOULASH

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep 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 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins 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 6-7 hrs 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 small roasted potatoes or brown rice, if you like.