I've fettled my version of a gulyás*/goulash this evening. I've used beef shin and Polish** paprika, which I'm hoping will be better than the generic stuff I used last time along with lean, diced pork that ended up much too dry, not helped by having the slow cooker on its high setting. Today's effort will simmer away overnight on the low setting. I've also added swede, which I don't usually have in, as it can be a bugger to dice.
*Gulyás roughly translates as 'cowhand' my daughter informed me the other day, hence the beef that I don't eat as a rule.
**Hopefully my son is going to bring me copious amounts of sweet and hot paprika on his return from Budapest at the weekend.