Hungarian Goulash

Hungarian Goulash

Serves 6

1.5 kg gravy beef – cut into 1 inch pieces

3 tbsp olive oil + 3 tbsp olive oil

2 large onions – chopped roughly

6 garlic cloves – skinned, bruised and left whole

¼ cup smoked Spanish paprika

2 tsp salt

1 tsp ground black pepper

⅛ tsp cayenne pepper

2 sprigs of fresh thyme

6 medium carrots – peel and cut in half

2 medium parsnip – peeled and chopped into large chunks

2 tbsp tomato paste

2 cups beef broth

Brown the steak chunks with the first lot of olive oil, remove from the pan and set aside.

Add the rest of the olive oil to the hot pan and add onions; fry on low until onions have softened, do not brown.

Add the garlic and paprika and cook for about a minute.

Place all the ingredients into a slow cooker and mix well.

With the lid cook on low for 8 hours, stirring at around the half way mark.

Serve either with noodles, cauliflower mash or lima bean mash. Traditionally served with sour cream (I like yogurt).