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Hungarian Goulash

© Allison Huller McAlister

This week I tried a slow cooker recipe for Hungarian Goulash. In all my twenty-eight years, I had never tasted "goulash" of any kind. I knew that, basically, the dish consisted of some type of beef in a tomato-based sauce over noodles-an easy and economical meal. I must admit that I certainly did not expect this recipe to receive our highest rating of five stars-I was thinking it would be more like a three-star meal. Surprise, surprise! This dish was extremely delicious. My husband absolutely loved it.

I'll surely be making this one again in the near future, especially because I forgot to try it with the suggested garnish, sour cream. The original recipe suggested topping each serving of goulash with a dollop of sour cream, which sounds delectable to me. The meal's score in the ratings can't get any higher, though. It's five stars just the way it is. I served it along with a tossed salad and French bread. Scrumptious!

Have a good week and good eating!
Allison

Hungarian Goulash

Makes 8 servings

Ingredients:
2 Tbsp. Canola oil
2 lbs. beef stew meat, cut into 1-inch pieces
1 large onion, sliced
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 cloves garlic, chopped
1 Tbsp. Worcestershire sauce
1 Tbsp. paprika
1 tsp. salt
¼ tsp. pepper
¼ cup cold water
3 Tbsp. all-purpose flour
1 green bell pepper, cut into strips
16 oz. hot cooked egg noodles, for serving

Preparation:
Heat oil in a large skillet over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown. Drain. Place beef and sliced onion in a slow cooker. Mix beef broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, and pepper; stir into beef mixture. Cover and cook on low heat 8-10 hours (I always use the longer cook time) until beef is tender. Mix water and flour; gradually stir into beef mixture. Stir in green pepper. Cover and cook on high heat 30 minutes. Serve goulash over noodles.