Beef goulash




5 tbsp tomato paste
1 litre beef stock
1.5kilos chuck beef
2 tsp dry mustard
3 tbsp Worcestershire sauce
3-4 gloves garlic, crushed
2 tbsp sweet paprika
1/2 tbsp cayenne pepper
3 tbsp all-purpose flour
4 carrots, chopped into 1 cm circles
5 small pink potatoes, cut in quartets
1-2 brown onions, sliced
Handful mushrooms, chopped
dash of salt & pepper

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1. Using a slow cooker, pre-set time to 8.5 hours on low. Pour in the beef stock and turn on.

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2. In a zip lock bag, add the chuck meat and all purpose flour. Seal, and shake to cover the meat all over. Pour into the slow cooker.

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3. Add all remaining ingredients into the slow cooker and stir until all spices are mixed through. Leave for 8.5 hours on low or until meat is tender. Note: The last hour of slow cooking I removed the lid and switched it on high to make it thicker. Slow cookers will vary depends how powerful they are.

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4. Enjoy with warm crunchy bread or rice.


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