Old World Hungarian Goulash |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 10 |
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One of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beef Ingredients:
1 tablespoon butter |
1 1/2 lbs ground beef |
1 large red onion, diced |
1 (14 1/2 ounce) can beef broth |
1 (6 ounce) can can tomato paste |
2 (14 1/2 ounce) cans crushed tomatoes |
3 garlic cloves, chopped |
1 tablespoon worcestershire sauce |
1 tablespoon paprika |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon season salt |
1/8 teaspoon liquid smoke |
1 cup cold water |
3 tablespoons all-purpose flour |
1 green bell pepper, cut into strips |
16 ounces elbo macaroni, package, partially cooked according to directions |
Directions:
1. Heat butter in a large skillet over medium-high heat.
2. Cook beef in butter, stirring occasionally, until lightly browned.
3. Do not drain.
4. Place beef and sliced onion in a slow cooker.
5. Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
6. Cover and cook on low heat 4-5 hours (I always use the longer cook time).
7. Mix water and flour; gradually stir into beef mixture.
8. Stir in green pepper.
9. Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.
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