Hungarian Beef Goulash

Ingredients

• 800g chuck steak, cubed
• 2 onions, sliced
• 3 cups beef stock, low sodium, heated
• 3 tbsp. sweet (Hungarian) paprika
• Sprinkle caraway seeds
• 3 carrots, sliced
• 2 zucchini, sliced
• 1 red capsicum, chopped
• 120g fresh baby spinach leaves
• 2 celery sticks, sliced
• 100g tomato paste
• 1 can tomatoes
• 1 tsp. brown sugar
• 3-4 cloves garlic, crushed
• 1 tbsp. Worcecshire sauce
• 1 tbsp. corn flour mixed with 1/2 cup cold water
• Handful of chopped parsley
• 100g light sour cream

Method

1. 1Turn on your slow cooker to low.
2. 2Layer your onions, celery and capsicum on the base of the cooker and sprinkle 1 tbsp. paprika over.
3. 3Place your beef on top of the onions and sprinkle 1 more tbsp. paprika over, splash your Worcecshire sauce, sprinkle a little caraway seeds and season with salt and pepper.
4. 4Heat beef stock and pour into cooker with canned tomatoes, crushed garlic, sugar and tomato paste. Stir a little.
5. 5Cook for about 4-6 hours then add your vegetables – carrots and zucchini, keep cooking until softened. Add the spinach leaves prior to serving as these don’t take long.
6. 6Add the cornflour mixture to thicken the sauce.
7. 7You can cook this anywhere from 4 to 9 hours, depending on your cooker.Â
8. 8Serve with a dollop of light sour cream on top of the goulash.