We needed something that could satisfy a very variable schedule on Sunday night as we were taking part in a TF2 comp and were uncertain as to how quickly we would be eliminated so a slow cooked meal sounded great.
It is chuck steak, onion, carrot and potato, with a combination of tomato paste, white wine and paprika to create the sauce.
I was pretty nervous about this as I have never made a goulash before and the one who had suggested it was otherwise occupied when it came to preparation and was unable provide a detailed recipe. The instructions were very straight forward, they just lacked amounts.
First I peeled and chopped up the potatoes and the carrot and placed them in the slow cooker. Then I cut up the steak and onion and browned them on the stove and placed them in the slow cooker on top.
Finally the sauce was just mixing a single tub of tomato paste with some white wine, paprika and some ground cayenne pepper. This was very imprecise and I did it until the paste changed consistency and tasted okay to me, then I put it on top. I think if I were to do this again I might consider using another tub to add more sauce and probably would add another vegetable.
It was tasty and we had enough to fill about three bowls with the amount pictured above.
You seem to be under the misapprehension that if I weren't occupied, there would have been a recipe. :P I always do it exactly the way you described. Put sauce ingredients in bowl. Add more of them until it looks, smells and tastes ok. Add to slow cooker. Seriously, that is the recipe. There are no amounts.
ReplyDeleteI'm pretty sure "Goulash" is just a Hungarian word meaning "lots of stuff in a pot with paprika". I think if you had a recipe it would ruin the appeal.
ReplyDeleteLooks awesome!
Ooh, you also forgot to mention the part where you cover it with black pepper either after you take it out, or shortly before it's finished cooking (apparently it will go bitter if left in with the rest of the stuff for a long time).
ReplyDeleteThat is because I didn't do it as you didn't mention that this was something I should do until after it was served and on the table. I didn't end up peppering mine at all.
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