Hungarian Goulash for the Slow CookerKatie

2 tablespoons vegetable oil (I use olive oil)
2 pounds stew meat
1 large onion, sliced
1 14 & 1/2 ounce can beef broth
1 6-ounce can tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 or 2 cloves garlic, minced
1/4 cup cold water
3 tablespoons flour
1 bell pepper
wide egg noodles

Cook beef in skillet in oil until brown, then drain. Transfer to slow-cooker and add beef broth, tomato paste, garlic, onion, Worcestershire sauce, paprika, salt and pepper. Mix. Cover and cook on low for 8-10 hours. Half an hour before serving, mix flour and cold water in a small bowl and slice the bell pepper. Gradually stir in the flour mixture then add the bell pepper. Cover and cook on high 1/2 hour. Serve over egg noodles.

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