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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 10 |
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Serve this hearty dish on a chilly winter night with a dollop of sour cream. Spoon it over steaming hot egg noodles or mashed potatoes and accompany with a dollop of sour cream, if desired. DELISH!! Ingredients:
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 lbs stewing beef, cut in 1-inch cubes |
2 tablespoons vegetable oil |
2 onions, sliced lengthwise into eighths |
2 garlic cloves, minced |
3/4 cup red wine |
1 cup chili sauce (bottled) |
1 (798 ml) can diced tomatoes |
1/4 cup paprika |
Directions:
1. In a slow cooker, combine flour, salt and pepper.
2. Add beef and toss to coat. In a large skillet, heat 1 tablespoons of the oil over medium-high heat; brown seasoned meat in 4 batches, adding more oil as needed. Return to slow cooker.
3. Add remaining oil to skillet; cook onions and garlic for 1 minute. Add wine and bring to a boil, scraping up brown bits from bottom of pan.
4. Pour over beef, stir in chili sauce, tomatoes and paprika.
5. Cover and cook on high for 4-6 hours until meat is tender.
6. SMALL BATCH GOULASH: Prepare recipe as above, substituting1 can (340ml) seasoned tomatoes for the plain tomatoes, and reducing all ingredients by half. Cook on low for 5-6 hours or on high for 2-3 hours.
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