Goulash in Slow Cooker – Crockpot

Wash and dry the meat and cut into approx. 2 x 2 cm pieces. Peel the onion and garlic and cut into cubes. Clean the peppers, core them and cut into pieces. Peel and core the tomatoes and cut into pieces.

Sweat and roast the diced pork belly, remove from the pan and place in the slow cooker. In the rendered fat of the pork belly, sweat the onions and garlic, remove and place in the slow cooker. Briefly brown the pieces of meat in the hot fat / oil, remove them and place in the slow cooker.

Mix the paprika powder with the flour and pour over the previous ingredients in the slow cooker and mix everything well. Mix paprika spice cream >> with port wine, add and mix.

Add the beef stock to the pan to absorb the roasted aromas, add the tomato paste and stir. Put the tomato pieces in the slow cooker and mix everything together. Add the mushrooms and peppers and pour the meat stock over it, mix everything together. Scatter parsley on top, add bay leaves and mix

Now season the whole thing with cumin, salt, pepper and piri piri chili oil >> to taste, stir again and put the lid on.

Now let the slow cooker simmer on low for 8 hours. Due to the low cooking temperature, the ingredients develop more flavor, are vitamin-friendly and the meat disintegrates in the mouth. *** Of course you can also let it stew normally. ***;)

Possibly thicken the sauce a little, depending on your taste. Taste again! To serve, you can add a little sour cream or creme fraiche to taste.

Bon appetit !!! Bom Apetite !!!