Winter is setting in and comfort food is coming out. I’m hibernating by my daughter for a week or two so tonight I made Smoked Paprika Goulash, which got the thumbs up. Enjoy!
1.5 kg cubed beef (goulash)
¼ cup oil (divided)
3 onions, sliced
3 cloves garlic, chopped
1/4 cup smoked Spanish paprika
2 tsp kosher salt
1 tsp coarsely ground black pepper
1½ cups water
3 sachets tomato paste
sour cream (for serving)
fresh parsley (for garnish and serving)
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes.
Add the garlic and cook for one minute.
Transfer mixture to a slow cooker.
Cover and set cooker to Low.
Mix together paprika, salt, and pepper in a large bowl.
Toss the meat cubes in the paprika mixture until evenly coated.
Heat one tablespoon of the oil in the skillet over medium-high heat.
Put a third of the beef cubes into the skillet and cook until nicely browned on all sides.
Transfer to the slow cooker.
Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker.
This prevents the paprika from burning when you brown the next batches of beef.
Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
Stir the tomato paste and the rest of the water into the slow cooker; cover.
Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours)
Serve with dollop of sour cream and fresh parsley.
Recipe Credit : Sarah Olson
Prepared, tried and tested by: Melanie Kramar