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🍽️ Tender Paprika Goulash from the Slow Cooker

341 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 3 pcs.
• garlic cloves 2 pcs.
• thyme, fresh 5 g
• beef goulash 800 g
• salt pinch
• oil 4 tbsp
• tomato paste 10 g
• rose pepper 1 tbsp
• beer 330 ml
• beef broth 600 ml
• bay leaves, dried 1 pc.
• pepper, black ground pinch
• pepper, red 1 pc.
• pepper, green 1 pc.
• pepper, yellow 1 pc.
• cornstarch 3 tbsp

Instructions

1. 1. Halve the onions and remove the outer skins.
2. 2. Peel the garlic cloves.
3. 3. Wash the thyme, shake it dry, and pluck the leaves from the stems.
4. 4. Rinse the goulash meat and pat it dry with a kitchen towel.
5. 5. Season the meat generously with salt.
6. 6. Heat 2 tablespoons of oil in a frying pan over high heat.
7. 7. Sear the meat in the pan for about 5 minutes.
8. 8. Put the onions and garlic into the mixing container.
9. 9. Chop them for 4 seconds on speed 8.
10. 10. Scrape down the sides with a spatula.
11. 11. Add 2 tablespoons of oil and cook the mixture for 3 minutes on the sauté setting.
12. 12. Stir in the tomato paste and paprika powder.
13. 13. Roast the spices for another 2 minutes.
14. 14. Add the beer, broth, bay leaves, thyme, the seared meat, 1 teaspoon of salt, and some pepper to the pot.
15. 15. Cook the goulash for 2.5 hours at 95 degrees Celsius on the low cooking setting.
16. 16. Wash the peppers in the meantime.
17. 17. Halve the peppers and remove the core.
18. 18. Slice the meat into strips.
19. 19. Add the pepper strips after the cooking time has elapsed.
20. 20. Cook everything for another 30 minutes at 100 degrees Celsius on speed 1.
21. 21. Mix the cornstarch in a bowl with a little cold water.
22. 22. Pour the starch mixture into the pot through the opening in the lid.
23. 23. Cook the goulash for another 2 minutes until it thickens.
24. 24. Finally, season the goulash to taste with salt and pepper.
25. 25. Serve the dish hot.

Nutrition per serving

• kcal: 341
• Protein: 39 g · Fett/Fat: 14 g · Carbs: 13 g