Thursday, July 2, 2009

Hungarian Goulash

I am a big fan of Slow Cooker or 'Crockpot' meals.
They are a great option for a busy weekday or a relaxing weekend meal.
Andy found this recipe in a cookbook that we were given for our wedding (9 years ago) the cookbook is simply called,
'Slow Cooker Cookbook' from Betty Crocker.
This recipe has been a favorite and a staple meal in our house for many years.

Hungarian Goulash

-2 tablespoons vegetable oil
-2 pounds beef stew meat, cut into 1 - inch pieces
-1 large onion, sliced
- 1 can (14 1/2 ounces) ready-to-serve beef broth
(or 14 1/2 ounces of made Shirley J Beef Broth)

-1 can (6 ounces) tomato paste
-2 cloves of garlic, finely chopped
-1 tablespoon Worcestershire sauce
-1 tablespoon paprika
-1 teaspoon salt
-1/4 teaspoon caraway seed
-1/4 teaspoon pepper
-1/4 cup cold water
-3 tablespoon of flour
-1 medium bell pepper, cut into strips
-8 cups of hot cooked egg noodles, for serving

1. Heat oil in a 10-inch skillet over medium high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown;drain. Place beef and onion 3 1/2-6 quart slow cooker.

2. Mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed, and pepper; stir into mixture.

3. Cover and cook on low heat setting for 8- 10 hours or high setting for 4-5 hours.

4. Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting for 30 minutes.

5. Serve over hot cooked noodles.

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