I have somewhat a love affair with slow cooking, in my world a meal that you can throw into one pot and forget about for a number of hours is akin to perfection.
I came up with this goulash through dabbling and experimentation. I was nicknamed the mad scientist at college as I tended to throw things together rather than follow strict recipes, for the most part the results were good.
I serve mine on a bed of rice, but it's great with noodles or potatoes or whatever your heart desires really.
Recipe:
3 nice pieces of steak (rump, braising or fillet are fine) remove any fat and cut into cubes
2 red onions sliced
100g button mushrooms quartered
2 cloves garlic crushed
2 tbsp Flour
2tsp paprika
2tsp cayenne
2tsp chilli powder
2 tsp coriander
2 tsp steak seasoning or jerk seasoning
1/2 pt beef stock
2 tbsp cream cheese
Salt and pepper
Worcestershire sauce
Preheat oven to 150c
Place steak into a ziplock bag with flour, herbs and spices. Shake well to coat the meat. Place steak in pan and put the flour mixture aside for later. Fry the steak for a few minutes to lock in the flavour, remove and place in casserole dish. Add onions, mushrooms and garlic to pan and soften before adding to the meat.
Pour any remaining flour mixture into the pan and mix with the oil to form a roux. Add the beef stock and Worcestershire sauce stir well. Simmer but don't boil. Add the cream cheese and whisk with a balloon whisk until it dissolves into the sauce and it starts to thicken. Pour over the meat in the casserole dish. Cover with tin foil and place in the oven for 3 1/2 hours.
Serve immediately. The sauce will have reduced greatly during cooking just stir the meat mixture before serving.
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