Slow Cooker Goulash Trimming the Fat Cutting the Calories This flavorful stew is a perfect ending to a winter's day. If unexpected company arrives, serve over noodles or spaetzle.
Prep Time: 30 minutes Cook Time: on LOW - 8-10 hours; on HIGH 4 hours
Makes 8 (1 cup) servings
2 pounds cubed beef stew, cut into 1-inch pieces 3 tablespoons flour 1 tablespoon vegetable oil 1 large onion, diced 1 pound potatoes, peeled and cubed 1 can (14 1/2 ounces) beef broth 3 tablespoons tomato paste 1 tablespoon Paprika 1/2 teaspoon Caraway Seed 1 1/2 teaspoons Garlic Salt 1 large green bell pepper, sliced into 2-inch pieces, optional sour cream, optional garnish
1. Coat beef with flour. Brown in oil over medium-high heat in a large skillet. Add onion and cook about 3 minutes, stirring occasionally.
2. Put potatoes in a 3 1/2 to 4-quart slow cooker; add meat and onions.
3. Combine beef broth, tomato paste, paprika, caraway, and garlic salt in small bowl; pour into slow cooker.
4. Cover and cook on LOW for 8 - 10 hours, or on HIGH for 4 hours, or until beef is tender. Add bell pepper during the last 15 minutes of cooking. Thicken with additional flour, if desired. Garnish with a dollop of sour cream, if desired.
