Traditional Slow Cooker Hungarian Goulash
Melt the pork fat in a large deep sauté pan over medium-high heat. Turn up the heat, add the beef and season with salt and pepper.
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Cooking tools:
- Slow cooker
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Plate
Ingredients
- 2 tbsp Pork Fat (or oil)
- 2 Onion (diced)
- 4 cloves Garlic (minced)
- 2 Hungarian Red Pepper (deseeded and cut into chunks)
- 800 g / ~1.75lb Beef Shin (or beef chuck sliced)
- 2 Tomatoes (deseed and diced)
- 2 Carrots (cubed)
- 2 Potatoes (cubed)
- 4 tbsp Hungarian Paprika (sweet or spicy)
- 800 ml (or more) Beef Stock
- ~1/2 bunch Flat Parsley (Leafs and Stalks finely sliced)
- 1 Bay Leaf
- Sea Salt
- Pepper
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