Flying The Nest……Hungarian Beef Goulash & Little Paprika Dumplings…Baked In A Jacket… Goulash Soup…

By Simon  

February 7, 2015

Blowing the dust of our slow cooker, we are on a journey to create a bunch of exciting, super easy, affordable and deliciously nutritious meals for our little cherubs as they fly the nest. It could be their first flat share or simply off to university, packed off with a laptop, tv, slow cooker and a blender. Day 1, we start with a rich Hungarian goulash with little paprika dumplings, on day 2 a jacket potato topped with the beautiful goulash, oh and a salad 🙂 Day 3 blitzed into a hearty soup. Check out our other creations under recipe categories...Flying the nest.

  • Prep: 10 mins
  • Cook: 6 hrs
  • Yields: 4 Generous


1 Kg Stewing steak

1 Dash Olive oil

1 Large Onion

2 Cloves Garlic

1 Handful Carrot & celery (optional)

2 tbsp Smoked paprika

1 Dash Worcestershire sauce

2 Large Red peppers

400 Grams Chopped tomatoes

1 Scattering Beef stock cube

100 ml Red wine

1 Heaped tbsp Sour cream

100 Grams Self raising flour

50 Grams Vegetable suet

1 tsp Smoked paprika

1-2 tbsp A little cold water to combine


Set the slow cooker to high for 6 hours, warming the crock pot.

Toss the cubed beef in a little seasoned flour, fry in a large pan with a dash of olive oil over a moderate heat until the beef is well coloured, 2-3 minutes, remove and place in the crockpot.  In the same pan gently fry sliced onions, smashed garlic, chopped celery, carrot and sliced red peppers for 5 mins, add paprika, optional dried herbs, worcester sauce, red wine, beef stock and tinned tomatoes, combine well and add to crock pot. Give it all a good stir, place the lid on a allow the magic to happen over the coming hours. Its worth giving it a good stir halfway through and check for taste, maybe a little more paprika for those who love that hot kick.

To make the paprika dumplings, combine flour, suet, paprika with a little cold water to form a soft yet firm dough, shape into balls the size of a golf ball, gently place them on top of the goulash for the last hour of cooking.

Serve into warmed bowls with the little paprika dumplings on top, a spoonful of soured cream and a scattering of freshly chopped parsley.


As an alternative to beef, try pork, beautiful sausages or load with mixed beans.

All about your slow cooker.


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