Old World Hungarian Goulash

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

• Ready In: 4 hrs 50 mins
• Serves: 8-10

Ingredients

• 1  tablespoon butter
• 1 1⁄2 lbs ground beef
• 1  large red onion, diced
• 1 (14 1/2ounce) can beef broth
• 1 (6 ounce) can  can tomato paste
• 2 (14 1/2ounce) 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

Directions

1. Heat butter in a large skillet over medium-high heat.
2. Cook beef in butter, stirring occasionally, until lightly browned.
3. Do not drain.
4. Place beef and sliced onion in a slow cooker.
5. 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.
6. Cover and cook on low heat 4-5 hours (I always use the longer cook time).
7. Mix water and flour; gradually stir into beef mixture.
8. Stir in green pepper.
9. Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.