Vocal Voices

You really do have to try this: It is so tasty for a value meal - an Autumn or Winter treat. There's enough for four portions.

500g (1lb) shin beef or casserole or stewing steak
3 tbsp sweet paprika powder
1 tbsp plain flour
1 tsp salt
2 dsp oil
2 x 20g knobs of butter
Water
2 onions, thinly sliced, finely chopped
Crème fraîche or cream
pinch of bicarb

Turn the slow cooker on to get it warmed up.

Cut the beef into largish cubes. Mix the paprika, flour and salt together in a bowl then add the beef and toss to coat. Melt one of the knobs of butter witth some of the oil in a frying pan over a medium heat, and then brown the meat in batches, do not crowd the pan. Remove when crusted, and set aside in a bowl.

Add the onions to the pan with cook until soft and starting to brown, then remove. Stir the remaining flour and spice mixture into the pan with any meat/onion juices and the rest of the oil and butter and cook for a couple of minutes. Return the beef and onions to the pan and add water just to cover and bring to a simmer. Give a good stir then transfer to the slow cooker crock pot, add more water if necessary to cover the meat.

Cook on high for 1 hour and then on low for 2 to 2½ hours. Check the seasoning and add a couple of dollops of crème fraîche or cream before serving. I found that the tip of a teaspoon handle of bicarb after 1hr helped to cut the acid a little.

Serve with mashed potatoes and cabbage.

Sounds good, I will try that thanks.

Yum

It sounds a lovely recipe

For several reasons, I'm not actually very keen on goulash...

But this has also made me
One day I may try and explain, but you probably had to be there; Ally and I both had to stop and repair our mascara thanks to 'goulash memories'

I'll never see the word goulash again without laughing...thanks to Di and Bb!

Sounds delish. I'll get the slow cooker out from under the stairs where it's been living all summer, and try it.

I gave the recipe to hubby and he says he wants to try it - who am I to argue!

I have been using the slow cooker about twice a week right through summer. I do spare ribs in it now and various other things.

Oi, Ally and Di, you cannot come on here citing runny mascara memories without spilling the beans. C'mon!

When I was in RAF Germany the local town had a brilliant Balkan restaurant and goulash was one of the favourite dishes. It was served with mash, but the cabbage was the sauerkraut version served in a separate bowl, it also came with huge chunks of rustic bread.

Sauerkraut sounds horrible, but there are some dishes where it is an absolute necessity. Goulash is one, the others are Eisbein or Schweinshaxe. The last two are pork knuckle, one braised the other roasted, and unless you have tried them you might not think of them as a decent meal.

Workingman wrote:Sauerkraut sounds horrible, but there are some dishes where it is an absolute necessity. Goulash is one, the others are Eisbein or Schweinshaxe. The last two are pork knuckle, one braised the other roasted, and unless you have tried them you might not think of them as a decent meal.

Oh yum to all three of those!!!! I'm drooling!!

I don't know if pig hocks are that easy to get hold of nowadays. I will see if the market butchers have any.