Recipe

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• 2 tbsp vegetable oil
• 2 lbs beef stew meat , cut into 1-inch pieces
• 1 large onion, sliced
• 1 (14 1/2 oz) can beef broth
• 1 (6 oz) can tomato paste
• 2 garlic cloves, finely chopped
• 1 tbsp worcestershire sauce
• 1 tbsp paprika
• 1 tsp salt
• 1/4 tsp caraway seed , if desired
• 1/4 tsp ground pepper
• 1/4 cup cold water
• 3 tbsp all-purpose flour
• 1 medium bell pepper , cut into strips
• 8 cups noodles, cooked for serving

• 1 Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain. Place beef and onion in slow cooker.
• 2 Mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
• 3 Cover and cook on low heat setting 8 to 10 hours on low or 4 to 5 hours on high until beef is tender.
• 4 Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting 30 minutes.
• 5 Serve goulash over noodles.