Goulash
Servings: 4
Based on a traditional Serbian stew, this rich beef and vegetable casserole is delicious and super easy to make. Instead of topping with starchy dumplings, I’ve chosen to top with scalloped potatoes.
Ingredients
- 800 g beef brisket or chuck steak - diced
- 1 onion/s - diced
- 3 clove/s garlic - minced
- 2 red capsicum/s - diced
- 2 carrot/s - diced
- 3 stick/s celery - diced
- 2 tbsp sweet paprika
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tbsp coconut sugar or rapadura
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 1 ltr chicken broth or stock (4 cups)
- 4 potato/s - peeled
- 2 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper - to taste
- fresh parsley leaves - to serve
Serve
- 1 head/s broccoli (or any other green)
Instructions
- Preheat the oven to 150°C / 300°F (fan-forced).
- Place the beef, onion, garlic, capsicum, carrots, celery, herbs and spices, rapadura, tomato paste, balsamic and stock or broth into a Dutch oven or pot with a tight fitting lid, mix and cook for 90 mins with the lid on. You could also cover a casserole dish with foil (tightly) if you don’t have a Dutch oven.
- Remove the lid, increase the oven temperature to 180°C/350°F and cook for another hour. Check after 30 mins and if there is a lot of liquid, further increase the oven to 200°C/390°F to reduce and thicken.
- Slice potatoes very thinly with a mandoline or the side of your cheese grater, toss in olive oil and seasoning. Place on top of the stew and bake for 30 mins or until the potato is cooked through and golden brown.
Serve
- With steamed broccoli.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Store in an airtight container in the fridge or freezer.
Slow Cooker
- This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
- I would make the goulash in the slow cooker then top with the scalloped potatoes as per Step 4 for the best result.
Grab Bag Formula Method
- If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe…
- Place the beef, onion, garlic, capsicum, carrots, celery, herbs and spices, rapadura, tomato paste, balsamic and stock or broth into the Grab Bag.
- Carefully seal your grab bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
- To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
- Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay. Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 2 hours. Remove the lid, increase the oven temperature to 180°C/350°F and cook for another hour. Check after 30 mins and if there is a lot of liquid, further increase the oven to 200°C/390°F to reduce and thicken.
- Top with the scalloped potatoes as per Step 4 for the best result.
- ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.