Prep 20 mins
Cook 4 hrs 30 mins
One of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beef
- 1 tablespoon butter
- 1 1⁄2 lbs ground beef
- 1 large red onion, diced
- 1 (14 1/2 ounce) can beef broth
- 1 (6 ounce) cancan tomato paste
- 2 (14 1/2 ounce) cans crushed tomatoes
- 3 garlic cloves, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon season salt
- 1⁄8 teaspoon liquid smoke
- 1 cup cold water
- 3 tablespoons all-purpose flour
- 1 green bell pepper, cut into strips
- 16 ounces elbo macaroni, package, Partially cooked according to directions
- Heat butter in a large skillet over medium-high heat.
- Cook beef in butter, stirring occasionally, until lightly browned.
- Do not drain.
- Place beef and sliced onion in a slow cooker.
- Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
- Cover and cook on low heat 4-5 hours (I always use the longer cook time).
- Mix water and flour; gradually stir into beef mixture.
- Stir in green pepper.
- Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.
DON'T CALL IT A GOULASH, because GULYAS is a soup!!!!!!!!!!
DH wants this recipe saved to his favourites file. It's delicious. I used diced tomatoes, Hungarian Sweet Paprika and Brown Rice pasta. There wasn't time to cook it in my crockpot so I cooked it in a lidded saucepan on the stove top on very low heat for 2 hours. I added a soup can of red wine because I had an open bottle and I also thought it would need more liquid for the stove top method. Thankyou for sharing this recipe. Made for PAC Fall '08
Hungarian Foulash is actually a stew, not a soup. It has chunks of beef, lots of paprika, and NO tomato products.