Now that the heat of summer is just a memory and I’m debating turning on the heating system, it is time to make some autumn and winter food. Slow cooker Goulash is currently at the head of my list.
My first choice is to pull out the slow cooker and purchase some nice beef chunks for goulash from the butcher. I prepared all the ingredients before starting, and didn’t know, until recently, that this is a classical French cooking method called mise en place. It does help me organize the cooking process and make sure that I don’t have to frantically cut or prepare something during the middle of cooking that I had neglected to prepare.
My cast-iron pan has been freshly seasoned and was used to heat up and brown the beef (using the Mailliard reaction). After that, the onions and garlic were caramelized, and the pan deglazed before cooking up the rest of the ingredients and transferring to the slow cooker. Then my actual work was done and all that remains is to wait 24 hours for the Goulash in the slow cooker to cook and simmer and become a tasty treat for cold winter days.
1 thought on “Slow Cooking some Goulash”
After making all that goulash I put all of it, apart from the initial portion, into the freezer. I just thawed out one portion and had it with a boiled potato as “filler” and it was awesome, the meat really does get very tender and flavourful in the slow cooker.
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