This Hungarian goulash recipe features tender chunks of beef and a rich sauce infused with paprika and caraway seeds. It's a warm and comforting slow-cooker meal that is best served over egg noodles.
Ingredients
- 3 medium onions, chopped
- 2 medium carrots, chopped
- 2 medium green peppers, chopped
- 3 pounds beef stew meat
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 2 tablespoons olive oil
- 1-1/2 cups reduced-sodium beef broth
- 1/4 cup all-purpose flour
- 3 tablespoons paprika
- 2 tablespoons tomato paste
- 1 teaspoon caraway seeds
- 1 garlic clove, minced
- dash sugar
- 12 cups whole wheat egg noodles
- 1 cup reduced-fat sour cream
Instruction
- Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
- Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
- Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.
