Hungarian Beef Goulash
Friday , 25, October 2013
Pull out your Crock Pot!! This spicy dish is yummy served over a bed of Egg Noodles 🙂
- 2 pounds Beef Chuck, trimmed and cubed
- 2 teaspoons Caraway Seeds
- 1 1/2-2 tablespoons Hungarian Sweet or Hot Paprika (or a mixture of the two)
- 1/4 teaspoon Salt
- Freshly Ground Pepper, to taste
- 1 large or 2 medium Onions, chopped
- 1 small Red Bell Pepper, chopped
- 1 14-ounce can Diced Tomatoes
- 1 14-ounce can reduced-sodium Beef Broth
- 1 teaspoon Worcestershire sauce
- 3 cloves Garlic, minced
- 2 Bay Leaves
- 1 tablespoon Cornstarch mixed with 2 tablespoons water
- 2 tablespoons chopped fresh Parsley
- Place beef in a 4-quart or larger slow cooker.
- Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper.
- Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
- Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer.
- Pour over the beef and vegetables. Place bay leaves on top.
- Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
- Discard the bay leaves; skim any visible fat from the surface of the stew.
- Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes.
Thanks to Eating Well for this delicious recipe!