Hungarian Beef Goulash Rice Cooker Recipes

Steps:

• Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
• Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
• Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Steps:

• Preheat the rice cooker for approximately 10 minutes.
• Open the lid, using caution to avoid steam burns. Place the oil and beef in the inner pot. Using a long-handled plastic spoon, brown the beef on all sides. Remove the browned meat and set aside.
• Add the onion and celery. Saute the vegetables until just tender, using a long-handled plastic spoon to stir the vegetables as they cook. Add the corn, tomatoes and the liquid, the tomato juice, Worcestershire sauce, black pepper, cumin, noodles and beef. Stir well to combine.
• Close the lid and press the Steam/Cook button. Cook until the noodles are tender, about 25 minutes. Serve while warm.

Steps:

• In the bottom of a heavy casserole saute the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper and brown all sides well.
• Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly.
• Add vinegar and wine and cook until nearly dry.
• Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles.

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.