Miss South’s Goulash
Learn how to make Miss South’s delicious goulashusing a power-saving Thermal Cooker. This easy-to-follow recipe, adapted from“Slow Cooked” by Miss South, requires minimal cooking energy. Perfect for slowcookers as well, this hearty dish combines tender beef, smoked paprika, and flavourfulspices for a rich and warming meal. Ideal for those on the move or looking tosave energy in the kitchen!
Equipment
- 1 Thermal Cooker
- Blender
Ingredients
- 500 g stewing steak or brisket cubed.
- 1 tbsp plain flour.
- 1 onion chopped
- 2 cloves of garlic finally diced.
- 1 red pepper or 75g char grilled red pepper from a jar.
- 400 g tin of chopped tomatoes
- 4 tsp smoked paprika preferably sweet.
- 1 tsp caraway seeds
- ¼ tsp cayenne pepper.
- 400 g tin of plum tomatoes
- 500 ml hot beef stock or water.
- 150 ml sour cream to serve.
- 25 g chopped fresh parsley to serve
- Salt and pepper.
Instructions
- Put the meat in a suitable suitable container, add the freshly ground pepper and one tablespoon of plain flour.
- Toss the meat in the flour and put to one side for later
- Put in a blender the red peppers and the tin of chopped tomatoes. Add the smoked paprika, caraway seeds and cayenne pepper. Blitz until it becomes a smooth paste.
- Put the meat into the inner pot (without heat) add the chopped onion and the two chopped garlic cloves.
- Pour in the paste you made earlier and add the tin of plum tomatoes. Mix everything together.
- Pour in the hot beef stock or water and mix everything together.
- Turn on the heat and bring the inner pot to the boil.
- Once spoiling put on the lid and continue to boil for five minutes.
- Put the inner pot into the outer container, shut the lid and leave to cook without power for a minimum of four hours, but you can leave it longer if you wish.
- To serve add a good dollop of sour cream and scatter with freshly chopped parsley.