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Thursday, 8 June 2017

Beef Goulash Crock Pot

The weather is turning colder and it is that time of the year when we start making soups and stews again. This is the ideal time to rediscover the slow-cooker, or crock pot, as it is also known. Today I show you how to make a wholesome Goulash stew that has been fortified with lentils and beans. Loads of veggies are of course essential, as well.

I start today's stew with a 500 g packet of beef goulash that I brought home with me from a farm in Botswana. This goes into my slow cooker.

I chop up 2 onions, 3 large carrots and a handful broad beans.

The veggies are also added to the pot.

I then scoop up roughly a cup of dries soup mix and add this to the pot. You may prefer to mix these yourself by adding a variety of lentils, beans and peas.

I then start adding flavour agents to a small mixing bowl. I add a scoop of crushed chilies, a scoop of green curry, a large scoop of crushed garlic, a scoop of crushed ginger and about a 1/4 cup of apricot jam.

Add some cumin, caraway seeds, aniseed/star aniseed, and season with salt.

Now add a healthy dash of vinegar and a liberal dash of chutney.

Do not forget to add a cinnamon stick! I almost did.

Mix everything together.

Add the mixture to the pot and add enough water to keep the pot simmering for roughly 6-8 hours.

About halfway through the cooking time you can add 1/4 head of cabbage, finely chopped and ...

... 4 chopped potatoes. Close the lid and let it simmer for a few hours more.

By the end of the day, you will have a healthy and hot meal waiting for the family as all of you return home. I like to serve this on barley for some added flavour and nutrition.

Marietjie Uys (Miekie) is a published author. You can buy my books here:
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