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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 12 |
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Talk about your heirloom recipes! My grandmother made this for my mother when she was a child, and she made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. Itâs simply scrumptious! âMarcia Doyle, Pompano Beach, Florida Ingredients:
3 medium onions, chopped |
2 medium carrots, chopped |
2 medium green peppers, chopped |
3 pounds beef stew meat, cut into 1-inch cubes |
1/2 teaspoon plus 1/4 teaspoon salt, divided |
1/2 teaspoon plus 1/4 teaspoon pepper, divided |
2 tablespoons olive oil |
1-1/2 cups reduced-sodium beef broth |
1/4 cup king arthur unbleached all-purpose flour |
3 tablespoons paprika |
2 tablespoons tomato paste |
1 teaspoon caraway seeds |
1 garlic clove, minced |
dash sugar |
12 cups uncooked whole wheat egg noodles |
1 cup (8 ounces) reduced-fat sour cream |
Directions:
1. 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.
2. 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.
3. Meanwhile, cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash. Yield: 12 servings.
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