Prep 30 mins
Cook 7 hrs
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.
- 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)
- 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.
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.
This is great - I omitted things and substituted things all over the place, but the basic proportions are perfect. I was a little wary about using so much tomato puree because it's sometimes a little bitter and metallic-tasting, but the long, slow cooking makes it sweet and turns it into a luscious, thick sauce. If you're adding more seasoning at the end of cooking, I recommend a pinch of sugar to bring out the tomato flavour even more. Thanks for a perfect comfort food that I will definitely make again.
Lovely! A few notes for the brits though. All purpose is plain flour, bell peppers are regular sweet peppers (not chillis), tomato purée is pasata (what we call purée they call paste), and remember US cups are smaller than uk ones! I use knorr rich stock pots, salad potatoes with skins on cut into rounds, and also added a teaspoon of marjoram. I had no idea what sweet Hungarian paprika was so used 2tbspn of regular and 1 of smoked, left it going for more like ten hours while I was at work, came out lovely.