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  • Writer's pictureRichard Hooper

Beef Goulash, low and slow in the Dutch Oven with dumplings

This may not be at the level of Lamb Shanks cooked low and slow, but it's definitely a close second on the comfort food list for a cold winter's day. A good 5 to 6 hours of cooking in the Dutch Oven makes the meat really tender and gives the food time to really absorb all the flavour.

A dollop of Greek Yoghurt and a few pieces of fresh coriander really make this dish pop. The dumplings are just so moreish. Definitely on to try, either on the Weber Kettle or in your Crockpot.



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