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Kindly sent in by member: Roseolivia

Hungarian Goulash for the slow cooker

  • 1 tblsp sunflower oil
  • 700g (1lb 6oz) diced pork
  • 1 large onion, chopped
  • 150g (5oz) button mushrooms, halved
  • 2 tsp paprika, plus extra to garnish
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 tsp caraway seeds
  • 2 tblsp plain flour
  • 400g (13oz) can chopped tomatoes
  • 450 ml (3/4 pint) hot chicken stock
  • salt and pepper
  • soured cream to serve


1- Preheat slow cooker if needed, heat oil in a frying pan and add the pork a few pieces at a time until all added to the pan. Add onion and stir, cook for 5 mins until lightly browned.

2- Add mushrooms and cook for 2 mins. Stir in all spices and flour and cook for 1 min. Add can tomatoes and stir, bring to the boil.

3- Transfer the mixture to the slow cooker. Stir in the stock and add salt and pepper, cover with lid and cook on low for 8-10 hrs.

4- Spoon goulash on plates with soured cream on top and sprinke paprika on to garnish.

To make healthy I replace sunflower oil with fry light spray and don't add salt.

I also make mine to go with mash and use stock to make the mash rather than milk and butter.


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