Recipe by flower7
This came out of a slow cooker book by Rick Rodgers. I adopted and adapted and *love* the results! Hope you do too :) BTW, the paprika amount may sound like a lot, but it is correct! The final consistency should be somewhere between a soup and a stew. Updated to add: I was recently in Budapest, Hungary (Oct 2010) and had gulyásleves (goulash soup) which tasted very much like this recipe and it was thin and brothy. The only difference was noodle dumplings (like German spätzle) instead of potatoes, and the addition of carrots.
Top Review by Studentchef
This was a great recipe! I really enjoyed it and thought the tomato puree helped make a really nice gravy sauce. You didn't say which onion to use so I used a white onion which added a really good kick to the recipe.
- 1 tablespoon vegetable oil
- 1 lb boneless bottom round steak, cut in 1-inch cubes
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon black pepper
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1⁄4 cup all-purpose flour
- 2 garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seed
- 4 -5 small potatoes, cut in 1/2-inch rounds
- 2 1⁄2 cups beef broth (extra strength)
- 1 cup water
- 1 cup tomato puree
- sour cream (for garnish)
Directions See How It's Made
- Heat the oil in a large skillet over medium-high. Working in batches, brown the beef on all sides, making sure not to crowd the pan. Transfer to a plate and season with salt and pepper. Set aside.
- Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes.
- Add the flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.
- Place the potato rounds in the bottom of a 3 1/2-quart slow cooker. Add the beef and vegetables. Pour in the broth, water and tomato puree. Cover and cook on low until the beef is tender, 6-7 hours (takes my cooker closer to 7).
- Serve in bowls with sour cream.