Busy day here at my little paradise.
Car in service and lunch with my new PR manager.
I also want to go ride my boy Henry, as he is so lovely lately and I feel like I am on kind of a roll.
It is cold here in south western Ontario, but the sun is shining and we are expecting a snow storm, yes, you heard right. But that is kind of normal to have a bit of snow before Halloween and then it will go away after.
Halloween is here soon and my little darling grandchildren will go as foxes ( did you know that children wearing animals costumes, will get more candy?)
Well, back to what I wanted to tell you.
Get a slow cooker in case you do not have one yet. It is the best way to cook heartwarming stews, soups and more.
You can prep the night before and put everything in the pot and turn it on in the morning and come home to a wholesome, homemade dinner, ready to eat. No hassle and no rush.
I did not own one and then my friend Anne gave me hers and I love it.
At least once a week I cook something in it, like chilli or stew or whatever is in the fridge.
Today I am making a goulash, an Hungarian beef stew, that is spicy, but not too spicy, has red and green peppers and paprika, onions and later some mushrooms, if you like.
I forgot to buy mushrooms, so no mushrooms in mine today.
But here is what you need:
2 yellow onions, chopped
1 red and 1 green pepper, chopped
3 cups of small beef cubes
2 tablespoons of olive oil
2 tablespoons of flour
3 tablespoons of good paprika powder
2 tablespoons of tomato paste
Sear the beef cubes in olive oil until slightly browned.
In the meantime, put the onions in the slow cooker together with the green and the red pepper.
Now add the seared beef. Pour a bit of water in the pan, you seared the beef in and cook for a minute until all the little bits come of and you have a nice coloured fluid. Add that to the meat and veggies in the pot.
Now add salt and pepper and the paprika powder.
Stir well and now add the flour, stir again and then add the tomato paste and more water until just covered.
Put the lid on and cook on high for 5 hours or on medium and it will be ready by the time you come back from work or from riding, like in my case.
If you like mushrooms ( I do, but forgot to buy them) add 1 or 2 cups just right before eating and let simmer for 5 minutes.
It is super yummy with egg noddles, dumplings or mashed potatoes.
I made egg noodles and another tip here, do not boil the water, just put the noodles in the cold water and bring to a boil with the pasta in the pot…a bit faster.
And in case you are disappointed that there are no photos…well, I forgot and when I served it, we ate it all before I could take a photo….