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Crock-Pot Goulash

This photo was taken a couple of weeks ago, while we still had lots of snow.

Slow cookers, in this case a Crock-Pot, are fairly new in Sweden as opposed to the US where they’ve been on the market since the 70s. The food is cooked very slowly on a low temperature while you’re at work or do other stuff. I’ve been experimenting with a Crock-Pot lately and I’ve had lots of fun so far. The first thing I decided to do was a cross between soup and stew. It’s not authentical nor 100 % Hungarian, but I still call it a goulash. In the morning, before work, I loaded the Crock-Pot with my chosen ingredients and I set it on low for 8,5 hours. After all those hours it automatically switched to just keep the stew/soup warm until we we were ready for dinner.

Some people prefer to brown their meat before adding it to the slow cooker, but seriously, I will not brown meat in the morning while still being half asleep. At that time of the day I can hardly drink a cup of coffee. So I just threw everything in the pot and let it cook. The result was a hearty delicious soup/stew that we ate with newly baked baguettes. Absolutely amazing and I still can’t believe that all I had to do was to chop the ingredients. I was bit afraid that the potatoes would be over cooked, but they were perfect!

    Crock-Pot Goulash

    900 gram beef chuck (högrev in Swedish)
    2 yellow onions
    2 Italian peppers (spetspaprika in Swedish)
    6 potatoes, peeled
    4 garlic cloves
    1 tsp thyme
    2 tsp pimenton de la vera (smoked paprika), mild
    1 tbsp paprika
    1 tbsp tomato puree
    1,5 tsp ancho
    2 tsp chipotle chili paste
    2 bay leaves
    1 can of crushed tomatoes
    800 ml stock (preferably home made)
    salt
    pepper

    Cut the meat, potatoes and peppers in large dices. Chop the onions. Finely chop or grate the garlic. Put all ingredients in a Crock-Pot and let cook on low temperature for 8,5 hours. Add salt and pepper to taste. Serve with fresh bread.

I took this photo just before I started the Crock-Pot.

3 Responses to “Crock-Pot Goulash”

  1. Markus "LAKE" Berglund
    March 8th, 2012 23:09
    1

    Ahh, you fooled me! When I saw the headline in my feed-reader and clicked to come here I hoped to see a recipe for crocodile stew. (yes really!)

    Like you said, the “Croc-pot” is not very well known everywhere in sweden yet. ;-)

    We tried cooking crocodile once, but the meat was rather tough. Maybe it could have stayed in the pot another 7-8 hours…

  2. Sherpa
    March 9th, 2012 09:45
    2

    I love my little crock-pot.
    As a child I hated stew because the meat was always chewy but the same type of meat cooked oh-so-slowly in the crock-pot is something difference altogether. Delicious.
    I make a lot of soup in mine these days. I’m sure you’re going to have a lot of fun experimenting!

  3. Dagmar
    March 11th, 2012 01:20
    3

    Markus: LOL, that’s hilarious!!
    I haven’t tried crocodile but it’s very low in fat ant the cooking time should be very short, so maybe you overcooked it?

    Sherpa: I agree, meat in slow cooker is just delicious! I’ll definitely try some soups, thanks for the idea!

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/Dagmar