Slow cooker beef goulash recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 9 hours 15 minutes

Ingredients

36 ⅖ gm extra virgin olive oil

1 brown onion, chopped

1 ½ beef chuck steak, trimmed, cut into 3cm pieces

44 ⅖ gm Double Concentrate Tomato Paste

25.00 gm sweet paprika

84.15 gm beef stock

2 red capsicums, cut into 2cm pieces

400g can diced tomatoes

500g cup mushrooms, sliced

77 5/9 gm light sour cream

Fettuccine, cooked

Fresh parsley, chopped, to serve

Directions

Step 1

Heat 1 tbs oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker.

Step 2

Heat remaining 1 tbs oil in pan over medium-high heat. In batches, cook beef for 3 to 4 minutes or until browned.

Step 3

Return beef to pan. Add tomato paste and paprika. Cook for 1 minute or until beef is coated. Add stock. Bring to a simmer. Transfer to slow cooker. Add capsicum and tomatoes. Season. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours), adding mushroom in the last 30 minutes of cooking time.

Step 4

Serve goulash with sour cream, fettuccine and chopped fresh parsley.

Nutrition

• Calories: 132.50
• Total Fat: 29.5 g
• Saturated Fat: 10.9 g
• Cholesterol: 169.5 mg
• Sodium: 331 mg
• Total Carbohydrate: 16.1 g
• Total Sugars: 5.5 g
• Protein: 59.0 g