Ingredients
- Ingredients:
- 4 slices bacon, chopped
- 2 pounds boneless beef shank or chuck, cut into 1/2-inch pieces
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds
- 3 tablespoons Hungarian sweet paprika
- 1/2 cup white wine
- 1 (14 ounce) can diced tomatoes (fire-roasted recommended)
- 1/2 cup jarred or canned roasted red peppers, diced
- 1 russet potato, peeled and cut into chunks
- 1/2 cup beef stock
- 1 1/2 teaspoons salt
- freshly ground black pepper
- 1/2 cup chopped fresh parsley
Preparation
Step 1
Pre-heat the slow cooker using the BROWN setting, or pre-heat a sauté pan over medium-high heat.
Cook the bacon until crispy, then remove and set aside to use for another purpose. Drain all but 1 tablespoon of fat from the cooker. Brown the beef in batches. Remove the browned beef to a plate and set aside.
Add the onion, garlic and caraway seeds to the cooker and cook for a few minutes. Add the paprika and cook for another minute or so. Add the white wine and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the cooker. (If you are using a skillet on the stovetop, transfer this mixture to the cooker now.) Add the tomatoes, roasted peppers, potato, beef stock and salt and pepper and return the beef to the cooker. Give it a good stir and place the glass lid on top.
Slow cook on low for 8 hours. Try not to lift the lid during this time.
Once finished, remove the lid and stir the goulash well as you mix in the parsley. This will break the potato a little and thicken the goulash. Season to taste with salt and pepper and serve over mashed potatoes or egg noodles.