Slow Cooker Goulash with beets & parsley pasta From Cuisine at Home |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
Directions:
1. boneless beef chuck roast, seasoned with salt and black pepper (3 lb)
2. /4 cup all-purpose flour
3. Tbsp olive oil
4. cups diced onion
5. cups fresh peeled, diced beets
6. cup diced celerey
7. cup sliced carrots, 1/4 inch thick
8. /4 cup tomato paste
9. Tbsp minced garlic
10. Tbsp Hungarian paprika
11. tsp ground cumin
12. tsp coriander
13. tsp caraway
14. /2 cup dry red wine
15. /2 cups low sodium beef broth
16. /4 cup chopped fresh parsley
17. tsp red wine vinegar
18. lb dry egg noodles
19. /2 stick unsalted butter (4 Tbsp)
20. /2 cup chopped fresh parsley
21. Sour cream
22. Coat roast in flour, then sear in oil in a large saute pan over high heat until deep brown on both sides, about 12 minutes. Transfer roast to slow cooker. Reduce pan heat to medium-high.
23. Saute onion, beets, celery, and carrots in drippings until beginning to soften, 3 minutes. Add tomato paste, garlic, paprika, cumin, coriander, and caraway; cook 2 minutes more.
24. Deglaze the pan with wine and cook until nearly evaporated, 1 minute. Add broth, bring to a boil, and transfer mixture to slow cooker. Cover slow cooker and cook roast until for-tender on high setting, about 4 hours. Shred meat, then return to slow cooker.
25. Add 1/4 cup parsley and vinegar; season with salt and pepper.
26. For the pasta, cook noodles in a large pot of boiling salted water according to package directions. Drain noodles and toss with butter and 12 cup parsley; season with salt and pepper.
27. Serve goulash over noodles and garnish with sour cream.
|
|