Beef Goulash
A real wintery warmer, so yummy and hearty. This is a ‘no cook bag’ which makes it a perfect easy weeknight meal. It can be cooked in the slow cooker or instant pot.
Nutrition (per serving)
Ingredients
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diced braising beef800 g
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plain flour2 tbsp
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frozen peppers1.5 cups (265 g)
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frozen diced onions1 cup (115 g)
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frozen chopped garlic2 tsp
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tomato puree2 tablespoon
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paprika2 tsp
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chopped tomatoes1 can (400 g)
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sugar1 tsp
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salt1 tsp
To Cook:
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beef stock1 cup (240 ml)
To Serve:
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creme fraiche50 g
Method
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Place all the ingredients into your labelled reusable bag and store flat in the freezer. Do not add the stock or crème fraiche, this will be added when cooking.
Ready to cook
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Remove your freezer bga from the freezer the night before you want to cook it and let it defrost in the fridge.
Slow cooker- Empty the bag into your slow cooker add the stock and cook on high for 3 hours or on low for 5-6 hours (I would recommend cooking on low as the meat will be more tender). 15 minutes before the end of the cook time add in the crème fraiche.
Instant pot- empty the contents of the bag into the instant pot, add the stock and place on meat/stew setting for 25 minutes, make sure the valve is set to sealing. Once cooked leave it to sit for 10 minutes for a natural pressure release or longer if you can. Once cooked remove the lid, add the creme fraiche and serve.
Love thiis. Have just bagged it up again and put it in the freezer, ready for when we go away in the motorhome. So glad I found The Batch Lady.