Slowcooker Goulash

Prep the vegetables: wash and half the mushrooms, dice the onions, and cut the green pepper in half and remove the seeds.

Sprinkle garlic, salt, pepper, and Worcestershire sauce over the onions in the slow cooker.

Cut the green pepper into smaller pieces and add to the slow cooker.

Rinse the mushrooms and keep them in halves or quarters, then add to the slow cooker.

Trim the blade steak, removing excessive fat but leaving some connective tissue for flavor and thickness, then cut into pieces and add to the slow cooker.

Add tomato paste on top of the meat in the slow cooker.

After about 2 hours of cooking, stir the mixture to combine the tomato paste with the other ingredients.

Mix organic bouillon cubes with some broth until dissolved, then add back to the slow cooker.

Rinse the nugget potatoes, cut them in half, and add to the slow cooker.

Dissolve paprika in some of the liquid from the slow cooker and then add it back in.

Leave the slow cooker on low for another hour or two until the potatoes are tender and the meat is cooked through, stirring occasionally.

Equipment Needed

Allergens