Hungarian Goulash Recipe

By 1For_Him

Can serve with egg noodles, mashed potatoes, green beans, salad

Ingredients

• 2 cups chopped onion
• 1 cup chopped carrots
• 1 cup chopped red pepper
• 2 pounds beef stew meat, cut into 1-inch cubes
• 1/2 teaspoon plus 1/4 teaspoon salt, divided
• 1/2 teaspoon plus 1/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 1-1/2 cups reduced-sodium beef broth
• 1/4 cup all-purpose flour
• 2 tablespoons paprika
• 2 tablespoons tomato paste and a dash of sugar OR 1/3 cup ketchup
• Dash of Worcestershire sauce
• 1 garlic clove, minced
• 12 cups uncooked whole wheat egg noodles
• 1 cup (8 ounces) reduced-fat sour cream

Preparation

Step 1

Place the onions, carrots and peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.

Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste or ketchup, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.

Meanwhile, cook noodles according to package directions. Stir sour cream into slow cooker at end of cooking time. Drain noodles; serve with goulash. Yield: 12 servings.