Hungarian Beef Goulash

Serves 10

Time 30 minutes plus cooking time

Ingredients

1.5-1.8kg beef bolar blade

Sea salt flakes

Freshly cracked black pepper

2 tbsp extra virgin olive oil

2 onions, peeled and finely diced

8 cloves garlic, finely chopped

7 tbsp Hungarian paprika, sweet or spicy

4 red bull horn peppers or capsicums, deseeded and cut into 1 cm chunks

4 tomatoes, peeled, deseeded and diced (you could use a can of crushed tomatoes if more convenient)

3 large carrots, peeled and cubed

3 potatoes, cubed

1.2L beef stock

1 bunch flat parsley, rinsed well and finely shredded

3 fresh bay leaves

Methods

Cut beef into 1-inch chunks, then season liberally with salt flakes and cracked pepper.

Set an 8L multi-cooker (or crockpot/casserole dish on medium heat) to sauté and cook onions in extra virgin olive oil till caramel in colour. Turn up the heat, add the beef and paprika, and brown for about 6-7 minutes. Add the garlic and mix through (note beef can be browned in batches to create more caramelisation; however, I find very little variance in the flavour profile).

Add the red bull horn peppers (or capsicums) and tomatoes, stirring for a few moments till well incorporated and slightly softened.

Add all remaining ingredients into the cooker and set to slow cook for 7-8 hours.

When ready, adjust seasoning if necessary, and serve with crusty bread and sour cream.