There’s little beyond a good thick Irish Stew, or aromatic and tasty curry, that satisfies the need for comfort food on a cold winters day like Goulash.
My daughter got a recipe that she made and served while I visted her for her weddng and not being a big red meat eater, when I got back for seconds, you need to know its good. So when I got home she sent the recipe to me.
Both she and I have personalised to make our own versions. While visiting I bought her a tin of fire roasted tomatoes which we don’t get here and I so wish we did, but I improvised to with my own additions. If you try it, let me know how it goes down with the family
2 Red onions chopped
1 tbs minced garlic
700g – 1 kg beef strips or cubes (use the cheaper cuts if your budget it tight, they come out just as divine and soft)
2 tbs flour
Oil for frying
5 potatoes, peeled and cubed
3 large or 5 medium carrots, peeled and sliced lengthwise
1 punnet button mushrooms
1 tin chopped tomatoes and herbs
1 sachet tomato paste
2 tbs Mrs. Balls Chutney (yes, I’m brand loyal)
2 tbs worchestire sauce
2 tbs brown sugar
1 cup beef stock
7ml basil or mixed herbs (I just love the aroma)
2 tbs paprika (I have smoked paprika my sister brought back from Hungary – its divine)
2 tsp dry mustard powder
Fry onions and garlic until soft, place in slow cooker.
Brown meat, then add flour and stir constantly until covered, add to onions and garlic in slow cooker.
In a bowl combine the rest of the ingredients, sans the vegetables.
Add the liquid and vegetables to the meat in slow cooker.
Cook on high for 4 – 5 hours or medium for 6 – 7 hours, or until meat and vegetables are soft to your liking,
Serve with rice, fresh crusty bread and a glass of red wine.
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