The sweet smokey Paprika is really essential to the transportational charm this dish has. If you close your eyes, you can almost hear the cast iron pot bubbling over a crackling fire, surrounded by horses grazing in the cool night air. The flavours are sweet, deep and rich and the meat is so melt in your mouth, you'll find it dissolves on your tongue like butter.
Leave the veggies chunky, as they really give it that rugged winter feel. The Goulash will keep in the fridge for a week, and after day three prepare for (dare I say) a deeper, more robust flavour than day one, as the herbs and spices mature well and wisely in each other's arms.
Serve with either the Cauliflower Rice, Lima Bean or Cauliflower Mash, or Zoodles. Traditionally served with sour cream, but I also like yogurt or our SCD French Cream.
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).