For last week’s Tablescape Thursday I shared our Sunday evening supper table, complete with hot steaming bowls of Hungarian Goulash.My sister Rhonda who lives in New South Wales, Australia and is currently suffering temperatures over 40 degrees C, became quite nostalgic when she saw my TT.
I doubt she will ever experience weather cold enough to contemplate making 
goulash but she has asked me for the recipe and how could I refuse my baby blister?
goulash but she has asked me for the recipe and how could I refuse my baby blister? Click here to see what got her all nostalgic.
The recipe came from “Slowcooker” by Sara Lewis and so I’m linking up today with Debbie's Crockpot Wednesday @Dining With Debbie. Do call around and say hi to Debbie and read all about the mouth watering recipes that you can make, so easily, with your slow cooker.
The recipe came from “Slowcooker” by Sara Lewis and so I’m linking up today with Debbie's Crockpot Wednesday @Dining With Debbie. Do call around and say hi to Debbie and read all about the mouth watering recipes that you can make, so easily, with your slow cooker.
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This is the author’s description of Hungarian Goulash:“Goulash is often considered a mild stew although a true Hungarian goulash can be quite fiery since the paprika available in Eastern Europe comes in four strengths. Combine paprika with chilli powder for a hotter dish. Serve with warmed sauerkraut or plain boiled potatoes.”
The recipe:Serves 4
Preparation time: 25 minutes
Cooking time: 8 to 10 hours
Slow cooker size: standard.
1 tablespoon of sunflower oil
700g (1lb 6oz) pork, diced
1 large onion chopped
150g (5 oz) button mushrooms halved
2 tsp. Paprika, plus extra to garnish
¼tsp. ground cinnamon
¼ tsp. ground allspice
1 tsp caraway seeds
2 tablesp. plain flour
400g (13 oz) can chopped tomatoes
450ml (3/4 pint) hot chicken stock
salt & pepper
sour cream to serve
1) Preheat the slow cooker if necessary. Heat the oil in a frying pan then add the pork, a few pieces at a time, until it has all been added to the pan. Stir in the onion and cook for 5 minutes until lightly browned.
2) Add the mushrooms and cook for 2 minutes. Stir in the spices and the flour and cook for one minute. Mix in the canned tomatoes then bring the mixture to the boil.
3) Transfer the mixture to the slow cooker pot. Stir in the stock and season with salt and pepper, cover with the lid and cook on Low for 8 to 10 hours. (My slow cooker does not have a choice of settings, it’s on or it’s off! I switched mine on and set it for 6 hours after which I tasted the dish. I then cooked it for a further hour).
4) Spoon the goulash onto plates top with spoonfuls of sour cream and sprinkle with a little extra paprika.
Bon appétit
