Crock-Pot Hungarian Beef Goulash
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!
INGREDIENTS
Nutrition- 3lbs beef stew meat
- 1⁄2cup flour
- 1teaspoon salt
- 1⁄4teaspoon pepper
- 2tablespoons paprika
- 1⁄8teaspoon cayenne
- 1
- 1
- 1cup tomato puree
- 2tablespoons Worcestershire sauce
- 8ounces sliced mushrooms
- 1tablespoon brown sugar
- 1 1⁄2teaspoons dry mustard
- 2tablespoons lemon juice
- 1cup beef stock
- 1tablespoon flour
- 1
- 1
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DIRECTIONS
- 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.
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