Name: Hungarian beef goulash
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 kg good braising steak, ideally chuck steak (trim hard fat, cut into 4cm chunks); 400 g (tin) chopped tomatoes; 2 tbsp tomato purée; 3 medium onions, cut into wedges (we use red onions); 3 cloves garlic, crushed; 2 red peppers; 1 orange pepper; 2 tsp smoked paprika; 1 tbsp sweet paprika; 2 bay leaves; 2 cubes beef stock (we use Oxo); 1 tbsp sunflower or olive oil; 600 ml cold water; pinches salt and ground black pepper

AuthorHungry PandaCategoryMeatDifficultyIntermediate

Yields6 Servings

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

INGREDIENTS

1 kg good braising steak, ideally chuck steak (trim hard fat, cut into 4cm chunks)

400 g (tin) chopped tomatoes

2 tbsp tomato purée

3 medium onions, cut into wedges (we use red onions)

3 cloves garlic, crushed

2 red peppers

1 orange pepper

2 tsp smoked paprika

1 tbsp sweet paprika

2 bay leaves

2 cubes beef stock (we use Oxo)

1 tbsp sunflower or olive oil

600 ml cold water

pinches salt and ground black pepper

HOW TO MAKE

Season the steak well with salt and black pepper. Heat the oil in the rice cooker bowl using the SLOW COOK or similar function. Add the steak and sallow fry until nicely browned all over, turning regularly.

Add the onions and cook with the beef for around 5-8 minutes. Add the crushed garlic and cook for another minute.

Sprinkle the paprikas over the meat and crumble the beef stock cube on top. Add the water (bit by
bit to get to the consistency you like), tomatoes, tomato purée and bay leaves. Season with salt and
pepper, stir well and allow it to simmer.

Using only the SLOW COOK function on your rice cooker set the time for 2 hours, close the lid and
press START. Adjust this timing to your taste.

Cut each pepper into big chunks and add to the cooker bowl and cook for a further 10 minutes.

Serve next to creamy mash or white rice.

Ingredients