Wednesday, April 13, 2016

Hungarian Goulash

3 tbsp olive oil
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
2 carrots, diced
2 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1 tbsp crushed caraway seeds
pinch hot pepper flakes (or more to taste)
1 (28 ounce) can crushed tomatoes
1/2 can water
salt and pepper to taste
2 bay leaves
1/2 - 1 cup sour cream
1 recipe Meatballs (click link)

Fry the onion, peppers, carrots and garlic in 2 tbsp oil until soft. Season with salt and pepper. Add another tablespoon of oil, paprika, caraway seeds and hot pepper flakes. Stir and cook for another 2 minutes. Transfer to slow cooker and add tomatoes, water and bay leaves.

Cook on low for 4 hours. Add meatballs and cook for another hour until meatballs are cooked through. Add the sour cream to a medium bowl and mix in a few ladles of sauce to temper it then pour the entire thing back into the pot and stir well. Cook for another 1/2 hour to blend the flavours and heat through.

Serve over egg noodles.

Note: Can be cooked on cooktop but it burns easily and spatters everywhere!

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