Slow Cooker Beef Brisket Goulash : Smoked paprika & plenty of peppers transform chunks of inexpensive lean brisket into something special. Serve with noodles & sour cream or a big bowl of creamy mashed potatoes.
Well, what a start to 2017 for me. I’d been feeling rather ill over New Year I went to the doctors expecting a prescription of antibiotics to deal with what I thought were painful and infected insect bites. To my surprise the doctor diagnosed shingles and apparently “Shingles is more likely to occur in older people”. It’s one thing being told you’ve got shingles but it’s definitely a bit of a shock when a far from Spring chicken doctor officially declares you as old !
I reckon the upside to being off ill is fancying a heart warming, preferably spicy, meal when you start to recover. So as the antiviral medication began to kick in, I sent OH off to buy some beef and peppers for a favourite comfort meal, goulash in the slow cooker. The slow cooker meant I could still rest during the day and all OH had to do when he got back was cook up some noodles – or, as it turned out, tagliatelle since that was all he could find.
This my take on a traditional ghoulash (onions, meat and paprika) because I use tomatoes and peppers. Besides being one of my favourite ingredients, peppers make the stew go a little further and the tomato passata adds a richness with the added benefit of making a lovely thick stew. I use paprika and smoked paprika but if you can’t get hold of smoked, substitute it with paprika. Regular readers will know we love a bit of heat here at the Kitchen Shed so I’ve used one tablespoon of smoked paprika. If you’re not so keen on spicy heat, use half a tablespoon instead – it really is worth using smoked paprika if you can to get a real depth flavour.
Beef brisket is inexpensive and cooked in the slow cooker it is transformed into tender chunks of meat which just fall apart. Don’t be put off by brisket as it doesn’t have to be massively fatty and you do need a little bit of fat when slow cooking – lean beef such as rump tends to dry out in a slow cooker. The lovely piece of brisket OH bought from Forest Stores here in Guernsey for just £6.50 had hardly any fat on at all. You tend to find brisket, either on the bone or rolled (which you can just chop up into bite size pieces) in your local butchers rather than the supermarket. Don’t worry if you can’t get hold of brisket as you can use chuck steak or braising steak.
Slow Cooker Beef Brisket Goulash really is easy to make. Brisket chunks are tossed in a seasoned paprika flour mix and browned to give lovely pieces of paprika crusted beef that cook with the sauce for a flavour which is much deeper than if you simply added paprika to the passata and stock. Softened onions are added to the slow cooker with the beef along with a bay leaf, stock and passata and then everything is left to cook on low for six to eight hours.
I like to add the peppers once the meat is soft and tender as the peppers keep their shape and texture much better this way. If you know you’ll be pushed for time when you get home from work or a day out, you can include the peppers with all the other ingredients at the beginning. For me, I find as long as the peppers are popped in and stirred as soon as I get home, I’ve time for a cuppa and getting the rest of the meal ready. If you don’t fancy noodles, try a big bowl of creamy mashed potatoes or rice. I hope you like Slow Cooker Beef Brisket Goulash as much as we do here at the Kitchen Shed.
Tempted ? If you’d like to try this recipe for yourself, here it is an easily printable form. Just hit the PRINT button on the recipe card below.
- 1 kg (2.2 lb) beef brisket or chuck steak cut into large chunks
- 2 tablespoons paprika
- 1 or ½ tablespoon smoked paprika
- 2 tablespoons plain flour
- Plenty of salt and pepper
- 4 to 6 tablespoons of oil
- 2 tablespoons tomato puree
- 2 garlic cloves crushed
- 1 bay leaf
- 125 ml (½ cup) beef stock
- 400 ml (1 ½ cups) passata / sieved tomatoes
- 3 red peppers sliced
- 2 tablespoons cider vinegar
- Sour cream and freshly chopped parsley to serve
- Lightly grease the inside of your slow cooker with oil or cooking spray and turn your slow cooker on high.
- Add paprika, smoked paprika and salt and pepper to your flour and coat the beef chunks before setting to one side.
- Heat the oil in a large frying pan on a medium heat. Add the paprika floured beef chunks to your frying pan and brown well before transferring them to the slow cooker.
- Add a little more oil to your frying pan and soften the onion before adding the tomato puree and crushed garlic. Add the passata and stock to onion mix and warm through before transferring to the slow cooker.
- Stir well and add the bay leaf and leave to cook with the lid on for 6 to 8 hours on low or 4 to 6 hours on high.
- Add the sliced red peppers and cider vinegar and stir and cook on high for 1 to 1/1/2 hours with the lid on.
- After one hour check you peppers are cooked to your liking and the stew is the thickness you like. For a thicker stew add a little cornflour and water and cook with the lid off for another half hour.
- Serve with soured cream and chopped fresh parsley with buttered noodles or a big bowl of creamy mashed potato.
Pin Slow Cooker Beef Brisket Goulash for later:
I’m entering Slow Cooker Beef Brisket Goulash into a couple of food challenges this month:
- Corina’s Cook Once Eat Twice over at Searching For Spice.
- The Slow Cooked Challenge co hosted by Janice over at Farmersgirl Kitchen and Lucy over at Baking Queen 74, hosted this month by Lucy.
And linking to: