Crock-Pot Hungarian Beef Goulash
photo by AcadiaTwo
- Ready In:
- 8hrs 30mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 3 lbs beef stew meat
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons paprika
- 1⁄8 teaspoon cayenne
- 1 large onion, diced
- 1 garlic clove, minced
- 1 cup tomato puree
- 2 tablespoons Worcestershire sauce
- 8 ounces sliced mushrooms
- 1 tablespoon brown sugar
- 1 1⁄2 teaspoons dry mustard
- 2 tablespoons lemon juice
- 1 cup beef stock
- 1 tablespoon flour
- 1 tablespoon butter, at room temperature
- 1 teaspoon salt (to taste)
directions
- Blot meat cubes dry and dredge with flour mixed with salt and pepper.
- Heat oil in large skillet; brown meat cubes. Drain off excess fat. Brown meat in batches if necessary.
- Place meat in crock-pot. Sprinkle meat with paprika and cayenne, stirring and turning cubes to season evenly.
- Add onions and garlic to crock-pot.
- Combine tomato puree, Worcestershire sauce, mushrooms, brown sugar, dry mustard, lemon juice and beef stock. Blend. Pour over meat.
- Cover and cook on low for 6 to 8 hours.
- Knead butter with flour to make a paste. Add to crockpot and stir well. Cook on high 15 minutes or until thickened.
- Add salt at end of cooking, or salt to taste at table.
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RECIPE SUBMITTED BY
I love to read and cook. You can tell which of my cookbooks I use the most because most of those are falling apart. I have a great significant other and two wonderful kids, ages 15 and 18 as of the end of 2008. My favorite cookbook is Vegetarian Pleasures by J. Lemlin, followed closely by Moosewood Cooks at Home by Molly Katzen. I'm currently a full-time student at my local community college.
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