Hungarian goulash

Ingredients

Instructions

1. Heat half the oil in a heavy-based frying pan. Add the beef and cook over a medium heat, stirring frequently, until evenly browned. Reduce the heat and stir in the flour and paprika. Cook, stirring constantly for
   2 minutes. Gradually stir in the stock and bring to the boil, then transfer the mixture to the slow cooker.
2. Wipe out the pan with kitchen paper, then heat the remaining oil. Add the onions and cook over a low heat, stirring occasionally, for
   5 minutes, until softened. Stir in the carrots and potato and cook for a further few minutes. Add the bay leaf and caraway seeds and tomatoes. Season to taste with salt and pepper.
3. Transfer the vegetable mixture to the slow cooker and stir well, then cover and cook on low for
   9 hours, until the meat is tender.
4. Remove and discard the bay leaf. Stir in the soured cream and transfer to warmed serving plates. Serve immediately.