Goulash is a mild stew originating from Hungaria. The authentic goulash is however, quite fiery, when the hotter European version of paprika is used. Can also be made hotter with the addition of chilli powder.
SERVES: 4
PREPARATION AND COOKING TIME: 8 - 10 hours
INGREDIENTS:
700g (1 lb 6 0z) pork, diced
1 large onion, chopped
150 g (5 oz) button mushrooms, halved
400g (13 oz) can chopped tomatoes
450 ml (3/4 pint) hot chicken stock
1 tablespoon sunflower oil
2 teaspoons paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1teaspoon caraway seeds
2 tablespoons plain flour
salt and pepper
sour cream to serve
Chopped parsley to serve
METHOD:
Heat the oil in a frying pan, then add the pork. Stir in the onion and cook for 5 mintues until lightly browned.
Add the mushrooms and cook for 2 mintues. Stir in the spices and the flour and cook for 1 minute. Mix in the canned tomatoes, then bring the mixture to the boil.
Transfer the mixture to the slow cooker pot. Stir in the stock and season with salt and pepper, cover with the lid and cook on Low for 8 -10 hours.
Spoon the goulash on to the plates, top with spoonfuls of sour cream and sprinkle with extra paprika and chopped parsley to garnish.
Serve with boiled potatoes, and warmed sauerkruat for an authentic Hungarian meal if desired.