Summary

Ingredients

• 600 g roast beef, cut into 5 cm cubes
• 3 onion (s), diced
• 1 teaspoon ginger, freshly grated
• 1 teaspoon pul beaver
• 2 teaspoons five-spice powder
• 3 cloves garlic, very finely chopped or pressed
• 3 tablespoon soy sauce, dark
• 400 ml meat broth or vegetable broth, very strongly seasoned
• 4 teaspoons cornstarch
• 2 tablespoon honey, liquid
• 2 tablespoons oil
• salt
• Black pepper from the mill

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Instructions

1. There are two methods of preparation: the first method is to sear the ingredients and then put them in the slow cooker. With the second method, you simply put all the ingredients in the slow cooker. I can`t tell the difference; the second method tends to make the meat a little juicier.
2. Season the meat with freshly ground pepper and the five-spice powder and knead a little so that it is coated with the spices and set aside.
3. For the first method, which has to be sautéed beforehand, heat the oil in a large frying pan and fry the meat cubes over high heat. When they are almost ready, add the onion cubes and fry until golden brown in about eight minutes. Add the ginger and the pul beaver and fry until a fine fragrance emerges. After two minutes, add the garlic to the pan too, making sure that it doesn`t burn. Now pour everything into the slow cooker.
4. With the second method, without first frying, put all ingredients, except for the corn flour and honey, in the slow cooker and mix.
5. Both methods now go on: Cook on high for four hours until the meat is tender as butter.
6. Then mix the corn flour with a little water to form a soft paste. Stir in the honey as well. Add to the meat in the slow cooker and cook for another 15 minutes until the sauce is glossy and lightly bound.
7. Note: If you do not use a slow cooker, you will need a little more meat stock. Otherwise, the dish can be prepared in the same way on the stove.
8. If you use normal goulash in 2 cm cubes, the cooking time is shortened by an hour.