Meal Type:
Prep Time:
30 minutes
Cooking Time:
6 hours
Helen Roper

"I love my slow cooker and needed to do something hearty. I had some sour cream to use up and thought I'd invent a dish based on Hungarian Goulash."


  • 500 grams cross cut blade steak
  • 1 large onion
  • 1 large carrot
  • 1 dessertspoon of grape seed oil
  • 2 cloves garlic
  • 2 Tbsp of red wine vinegar
  • 1 Tbsp of paprika
  • 1 Tbsp of tomato paste
  • 1/4 tsp mild chilli powder
  • 1/2 cup beef stock
  • Sea salt
  • Freshly ground black pepper
  • 1 & 1/2 cups of brown button mushrooms
  • 1 skinned, marinated red capsicum
  • 2 Tbsp of lite sour cream


  1. Turn slower cooker on to high.
  2. Cube meat.
  3. Heat oil in a fryingpan while slicing onions and carrot. Brown onions and carrot in fryingpan and put into warming slow cooker.
  4. Next brown meat and garlic and transfer into the slow cooker.
  5. Deglaze the fryingpan with the red wine vinegar. Add tomato paste and beef stock with the paprika and chilli powder. Place this liquid into the slow cooker.
  6. Cook for 3.5 hours on high.
  7. Add quartered mushrooms and sliced red capsicums, cook for a further 2.5 hours.
  8. Thicken with cornflour paste 30 minutes before serving, season with salt and pepper.
  9. On serving add lite sour cream.
  10. Serve with buttered noodles and steamed green beans.



Rated 3 out of 5 stars

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Helen Roper