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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 1 |
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Make this slow-cooker version of Hungarian goulash by first browning the cubes of beef in a skillet then simmering the beef in a slow cooker along with onion, bell pepper, garlic, tomato paste and broth. Serve the saucy beef mixture over egg noodles for a hearty one-dish meal. Ingredients:
2 tablespoons vegetable oil |
2 pounds beef chuck, cut into 2-inch pieces |
2 onions, chopped |
2 cloves garlic, chopped |
1 tablespoon paprika |
1 teaspoon caraway seeds |
1 tablespoon tomato paste |
2 cups low-sodium chicken broth |
1 red bell pepper, cored, seeded and chopped |
salt and pepper |
1/2 cup sour cream, optional |
Directions:
1. Warm oil in a large skillet over medium-high heat. Add beef and cook, turning, until browned on all sides, 5 to 7 minutes. Remove to a slow cooker and pour off all but 2 Tbsp. fat from skillet.
2. Add onions to skillet and cook, stirring, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in paprika, caraway seeds, tomato paste and chicken broth. Bring to a boil, stirring to pick up any browned bits on bottom of skillet, and pour over beef in slow cooker. Add bell pepper, cover and cook on low for 6 hours.
3. Season with salt and pepper. Serve hot, with sour cream on the side, if desired.
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