Thursday, October 30, 2014

Hungarian Goulash (Slow Cooker)

Hungarian Goulash (Slow cooker)
(4 servings)


2 lb. Beef Meat, trimmed & cubed (see note)
2 tsp. Caraway Seeds, crushed
1½ tbsp. Paprika (sweet or hot or combination)
¼ tsp. Kosher Salt
¼ tsp. Black Pepper
1 large Yellow Onion, chopped
1 medium Red Bell Pepper, chopped
1 (14 oz.) can Diced Tomatoes
1 (14 oz.) can Beef Broth (low-sodium if possible)
1 tsp. Worcestershire Sauce
3 cloves, Fresh Garlic, minced
2 whole Bay leaves
1 tbsp. Cornstarch
2 tbsp. Water
2 tbsp. Fresh Parsley, chopped


Using a 4 quart slow cooker or larger, place meat in the pot.  In a small bowl, mix the crushed caraway seeds, paprika, salt and pepper.  Sprinkle mixture over the meat and toss to coat.  Next layer the onion followed by red pepper.  In a medium sauce pan, mix the tomatoes, broth, Worcestershire sauce and garlic and bring to a simmer.  Pour this mixture over the ingredients in the slow cooker.  Place the bay leaves on top, cover and cook on low for 7½ hours or so.  Discard bay leaves and skim any fat you can off the top of mixture in slow cooker.  Combine the corn starch and water and then add to the mixture in slow cooker.  Turn heat up to high, mix well and cook another 15 minutes or until sauce has thickened.  Serve over noodles in bowls and top with a little chopped fresh parsley.

Note:               Stew meat, chuck or some steak cut of your choice will work in this recipe.  I like to use chuck or top sirloin when I make it.

Note:               This dish is best served over noodles.  The most common are egg noodles.  But if you’re looking to change it up a bit.  You might try serving over potato gnocchi or even spaetzle.

Ideas for Future Efforts

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