Prep 30 mins
Cook 8 hrs
I had been searching for a good goulash recipe for quite some time, and finally made my own from bits of several others. No potatoes in this one (my crock-pot usually doesn't get them tender enough). It will need salt at the end or at the table - I cook with very little salt and add it at the end because many of my friends need low-sodium food. My SO has been telling people 'It was GOOD goulash' for days since I made it. Enjoy!
- 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)
- 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.
This is a delicious version of Hungarian Beef Goulash! This is true comfort food. I served it on thin PA Dutch egg noodles as my DH doesn't like wide noodles. I also doubled the sauce. Made for Spring 2009 PAC.