Crock-Pot Hungarian Beef Goulash |
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Prep Time: 30 Minutes Cook Time: 450 Minutes |
Ready In: 480 Minutes Servings: 8 |
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I had been searching for a good goulash recipe for quite some time, and finally made my own from bits of several others. No potatoes in this one (my crock-pot usually doesn't get them tender enough). It will need salt at the end or at the table - I cook with very little salt and add it at the end because many of my friends need low-sodium food. My SO has been telling people 'It was GOOD goulash' for days since I made it. Enjoy! Ingredients:
3 lbs beef stew meat |
1/2 cup flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons paprika |
1/8 teaspoon cayenne |
1 large onion, diced |
1 garlic clove, minced |
1 cup tomato puree |
2 tablespoons worcestershire sauce |
8 ounces sliced mushrooms |
1 tablespoon brown sugar |
1 1/2 teaspoons dry mustard |
2 tablespoons lemon juice |
1 cup beef stock |
1 tablespoon flour |
1 tablespoon butter, at room temperature |
1 teaspoon salt (to taste) |
Directions:
1. Blot meat cubes dry and dredge with flour mixed with salt and pepper.
2. Heat oil in large skillet; brown meat cubes. Drain off excess fat. Brown meat in batches if necessary.
3. Place meat in crock-pot. Sprinkle meat with paprika and cayenne, stirring and turning cubes to season evenly.
4. Add onions and garlic to crock-pot.
5. Combine tomato puree, Worcestershire sauce, mushrooms, brown sugar, dry mustard, lemon juice and beef stock. Blend. Pour over meat.
6. Cover and cook on low for 6 to 8 hours.
7. Knead butter with flour to make a paste. Add to crockpot and stir well. Cook on high 15 minutes or until thickened.
8. Add salt at end of cooking, or salt to taste at table.
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