Gulyas (Hungarian casserole)

Another version of Goulash, this one with a variety of meats, is ideally suited to cooking in a slow cooker.

It have adapted it from a version in Jocasta Innes' wonderful: "The Pauper's Cookbook" ISBN 978 0 7112 2240 3

Gulyas (Hungarian casserole)

Servings:	Serves 8
Calories per serving:	652
Ready in:	8 hours 20 minutes
Prep. time:	20 minutes
Cook time:	8 hours
Difficulty:
Recipe author:	JuliaBalbilla
First published:	25th January 2014

Best recipe review Lovely 4/5 Especially with the sour cream. 😋😋😋 Susie

After 8 hours slow-cooking

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1kg pork shoulder, cut into 2.5 cm (1") chunks
• 2 tablespoons of duck fat, goose fat or olive oil
• 1 large onion, peeled and roughly sliced
• 4 cloves of garlic, peeled and crushed
• 2 tablespoons of Hungarian paprika
• 1 teaspoon chilli powder (if not using hot paprika)
• 1 teaspoon caraway seeds crushed in a mortar and pestle
• 6 chicken thighs, on-the-bone, with skin removed
• 2 green peppers, de-seeded and sliced
• 1 glass of red wine
• 284 ml (1/2 pint) chicken stock
• 1 medium sized spicy sausage such as chorizo, roughly cut into bit-sized pieces
• 473 ml (1 pint) chicken stock
• 1 400 ml can of plum tomatoes, chopped
• sea salt and freshly ground black pepper

to serve

• 300 ml sour cream

Method

1. Heat the duck fat or oil in a pan or wok, add a big pinch of black pepper and brown the chicken and pork all over
2. Once the meat is browned, transfer to the slow-cooker and soften the onions in the wok, adding the crushed garlic for the last minute or so
3. Add the wine to the wok and deglaze well.
4. Pour the resulting liquid into the slow-cooker
5. Pour over the chicken stock, add the crushed caraway seeds , paprika, chilli powder, tomatoes and spicy sausage.
6. Top up with just hot water to cover
7. Slow cook on low for 8 hours, it won't hurt to stir it every few hours if you are able
8. As with the stirring, if you can, add the green pepper strips an hour before the end of the cooking time, as they will retain a little bite. If you can't, then add them at the start.
9. Season to taste and serve

Serving suggestions

Serve with boiled potatoes and soured cream

Recipe source

• Adapted from a version of Gulyas in Jocasta Innes' wonderful: "The Pauper's Cookbook", ISBN 978 0 7112 2240 3

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