Goulash with Parsley and Cream

Add flour in one plastic bag and season with black pepper and salt.

Mix flour well and toss beef cubes in seasoned flour.

Shake well to coat all meat cubes.

Shake off extra flour.

Heat two tablespoons of oil in one large pan and fry meat cubes in small batches to make them equally brown.

Transfer beef to your slow cooker.

Heat remaining oil in one pan and add onions in hot oil.

Fry for almost 5 minutes to make them golden and soft.

Add lardons or pancetta and fry on high heat to make these cubes crispy.

Mix in paprika and garlic and cook well for one minute.

Now add hot stock, tomatoes, and herbs in the pan to let them boil.

Mix in the beef in slow cooker and cover cooker to cook for 8 hours on low setting to tender meat.

Adjust seasoning and mix in soured cream.

Garnish with fresh parsley and serve hot with noodles or pasta.