Last weekend, I experimented a little with my slow cooker by basically bunging a load of things in and seeing what came out of it!
The result was one of the tastiest and most yummy meals I've had in a long time!
I wasn't too sure what to refer to the dish as - I often make what I call a beef casserole in the slow cooker but that consists usually of beef, onions, carrots, possibly some other veg, potatoes and gravy.
This time, I was using these things but also chopped tomatoes, paprika and peppers - and the result was very different.
I looked up the definitions online and apparently it turns out a casserole is something which is cooked in a casserole dish! (seems kind of obvious now!) So slow cooking does not a casserole make - not unless its in a traditional casserole dish!
Instead this would be either a stew or a goulash!
I looked up the recipes for both, and what I made seems to be pretty much a traditional Hungarian goulash - thought I clearly didn't know this at the time!
Regardless of what it was, it was yummy and so I just had to share the recipe!
You Will Need:
*Diced beef (sealed in a frying pan first!) (I really think the quality of the meat makes a difference - in previous weeks I bought cheap stewing steak from Tesco and the meat was very fatty, this week I bought Diced beef from M & S which had no visible fat and was much redder in colour than usual - it was MUCH nicer!)
*Vegetables of your choice (I used leeks, carrots, swede, and red onion)
*2 or 3 garlic cloves
*Mixed red & green peppers
*1 can of chopped tomatoes (or passata)
*Caramelised onion seasoning
*A generous sprinkling of paprika (I used about a tablespoon but I like the warmth, you may prefer to use less)
*Season with black pepper
Once the beef is sealed, I throw it along with all the chopped veg into the slow cooker.
I then made up 2 pints of Gravy and poured it over the meat and veg.
I added in the garlic and paprika, and I added a sachet of Bisto caramelised onion gravy seasoning.
I then poured in the chopped tomatoes, sprinkled over the paprika and added some black pepper and gave it a good stir.
I then left it to cook on high for 4 hours.
About an hour before serving, I prepared some roast potatoes to accompany it.
And there you have it!
Delicious and very warming, Jon & I both have it down as a new favourite and Tyne loved it too!!!
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