Saturday, 27 June 2015


(slow cooked then stove top)

2 kg chuck/bladebone steak trimmed and cubed.
2 onions, sliced
3 heaped teaspoons minced garlic
4 tablespoons sweet paprika(or to taste)
2 tablespoon smoked paprika
2 level teaspoons brown sugar
3 - 4 cups beef stock
4 tablespoons tomato paste
2 sticks celery, sliced
4 small carrots, sliced

cornflour/water paste
1 red pepper, diced
6 medium potatoes, quartered
salt and pepper to taste

brown the meat and drain, saving any liquid.

place the meat into the slow cooker.

using the liquid saved from the meat, make up to 4 cups with beef stock and add to the meat.

add everything else except the red pepper, potato and salt and pepper.

cook on high for 1 hour then turn to low for 6 hours. remove from heat.

boil potatoes till nearly cooked.

tip  the goulash into a large pot (with a lid). Place pot on stove top, on medium heat and bring to boil.

mix some cornflour with a little water to thicken gravy.

add the potatoes, red peppers and salt and pepper to goulash. bring back to boil then turn down to simmer.

drop heaped teaspoonfuls of the dumpling mix on top of the goulash. cover with lid and cook for 15 minutes. test dumplings with a skewer. if dough sticks to skewer, cover and cook another 3 minutes or so.  test with skewer again.


2 cups self raising flour
1 teaspoon salt
3/4 cup milk
2 tablespoons melted butter

mix all the ingredients together.

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