Simple Slow Cooker Beef Goulash, but with loads of flavour
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 1 teaspoon
  • 750 g beef brisket, trimmed of fat and cut into chunks
  • 1 heaped tbsp plain flour
  • sea salt and freshly ground black pepper
  • 4 tbsp rapeseed or sunflower oil - or any combination of the two
  • 2 onions, diced
  • 2 cloves garlic, finely chopped
  • 3 tomatoes, seeds removed and roughly chopped
  • 50 g chargrilled red peppers from a jar, rinsed if in vinegar, sliced into strips
  • 1 tsp hot smoked paprika
  • 1 tsp sweet smoked paprika
  • 400 ml beef stock (I used Essential Cuisine beef stock)
  • 1 tbsp fresh parsley, chopped
  • zest of half a lemon
  • 1 tbsp lemon juice
  • 1-200 ml soured cream.

Instructions

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