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Hungarian Goulash

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Hungarian Goulash
  • Prep 20 min
  • Total 8 hr 50 min
  • Servings 8
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Let the slow cooker do the work for you in turning out this old-world favorite. The rich beef stew is wonderful served over hot noodles.
Sep 8, 2011

Ingredients

  • 2 tablespoons vegetable oil
  • 2 lb beef stew meat, cut into 1-inch pieces
  • 1 large onion, sliced
  • 1 3/4 cups Progresso beef-flavored broth (from 32-oz carton)
  • 1 can (6 oz) Muir Glen organic tomato paste
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon caraway seed, if desired
  • 1/4 teaspoon pepper
  • 1/4 cup cold water
  • 3 tablespoons Gold Medal all-purpose flour
  • 1 medium green bell pepper, cut into strips
  • 8 cups hot cooked noodles

Steps

  • 1
    In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain.
  • 2
    Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
  • 3
    Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
  • 4
    In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.

Nutrition Information

No nutrition information available for this recipe
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