Hungarian Kettle Goulash from Slow Cooker
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 hrs |
| Total Time | 5 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef oulash
- 6 medium potato (s)
- 2 bell peppers, red and yellow
- 2 medium onion (s)
- 3 large clove (s) garlic
- 1 can / s tomatoes, chunky
- 250 ml red wine, drier
- 3 teaspoons paprika powder, noble sweet
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon rosemary
- 1 pinch caraway powder
- 2 allspice grains
- 1 bay leaf
- 1 pinch chilli
- 1 teaspoon, heaped sugar
- 200 ml whipped cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into medium-sized cubes. Rinse the meat and pat dry.
- Peel the onions and also cut them into small cubes. Peel and finely chop the garlic. Mix the two.
- Wash, core and cut the peppers into large pieces.
- Now pour 1/3 of the onion mix, the peppers, the potatoes and the meat into the ceramic pot of the slow cooker. Salt a little after each layer (i.e. 3 times).
- When everything is in the pot, sprinkle all the spices and sugar on top. ATTENTION: Do not add the pepper yet, as the long cooking time would otherwise make the pepper taste too dominant. Season with the pepper only at the end.
- Now pour the can of tomatoes first and then the red wine over it. Put the lid on the slow cooker and cook for 3 hours on high and 2 more hours on low.
- When the cooking time is over, fish out the bay leaf and allspice grains, pour on the cream and stir everything carefully. Season to taste with salt and pepper.
- Pour the kettle goulash into plates and serve with fresh bread.
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