Hungarian Goulash in the Slow Cooker

INGREDIENTS
3 Tbsps Olive Oil
1 Onion, diced
3 Garlic cloves, minced
1/4 Cup Sweet Paprika
1/3 Cup Plain Flour
1 Tbsp Caraway Seeds
1/2 Tsps Cayenne Pepper
1 Tsps Sea Salt
1 Tsp Coarsely Ground Black Pepper
1 kg Chuck Steak or Veal Shoulder cut into 2cm cube
350ml Beef Stock
2 Tbsp Tomato Paste
1 x 410g Can of chopped Tomatoes
3 Potatoes, peeled and diced into 2cm cubes
2 Carrots, peeled and diced into 2cm cubes
Water

To Serve
1 packet (375g) Fettuccine or long pasta
1/2 cup (125ml) Sour Cream
6 sprigs Fresh Parsley, chopped
Warm crusty Ciabatta loaf

METHOD
Heat 1 tablespoon oil in a large fry pan over medium-high heat. Cook onions and  garlic until they soften and begin to brown at the edges, 8 to 10 minutes. Transfer mixture to a slow cooker. Cover and set cooker to low.

Mix together paprika, caraway seeds, cayenne, flour, salt, and pepper in a large zip lock bag. Toss the meat cubes in the flour mixture until evenly coated.

Heat one tablespoon of the oil in the fry pan over medium-high heat. Put a third of the meat into the fry pan and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the fry pan and scrape the browned bits from the pan; pour this liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of meat. Add another tablespoon of oil to the fry pan and cook the next batch the same way; repeat till done.

Stir the tomato paste, beef stock and tinned tomatoes into the slow cooker; Now add potatoes and carrots, cover. Cook on Low for 6 to 9 hours (or high 4 to 5 hours)

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta, and cook uncovered, stirring occasionally, according to packet directions, until done. Drain.

Serve the goulash over the pasta with a dollop of sour cream and chopped parsley. Make sure to soak up all the juices with the crusty bread.