Crock-Pot Hungarian Beef Goulash

Submitted by quondamquadrat

"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!"

 

• Ready In: 8hrs 30mins
• Ingredients: 18
• Serves: 6

ingredients

• 1360.77 g beef stew meat
• 118.29 ml flour
• 4.92 ml salt
• 1.23 ml pepper
• 29.58 ml paprika
• 0.61 ml cayenne
• 1 large onion, diced
• 1 garlic clove, minced
• 236.59 ml tomato puree
• 29.58 ml Worcestershire sauce
• 226.79 g sliced mushrooms
• 14.79 ml brown sugar
• 7.39 ml dry mustard
• 29.58 ml lemon juice
• 236.59 ml beef stock
• 14.79 ml flour
• 14.79 ml butter, at room temperature
• 4.92 ml salt (to taste)

directions

1. Blot meat cubes dry and dredge with flour mixed with salt and pepper.
2. Heat oil in large skillet; brown meat cubes. Drain off excess fat. Brown meat in batches if necessary.
3. Place meat in crock-pot. Sprinkle meat with paprika and cayenne, stirring and turning cubes to season evenly.
4. Add onions and garlic to crock-pot.
5. Combine tomato puree, Worcestershire sauce, mushrooms, brown sugar, dry mustard, lemon juice and beef stock. Blend. Pour over meat.
6. Cover and cook on low for 6 to 8 hours.
7. Knead butter with flour to make a paste. Add to crockpot and stir well. Cook on high 15 minutes or until thickened.
8. Add salt at end of cooking, or salt to taste at table.

Reviews

[AcadiaTwo]

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.