Wednesday, April 17, 2013

Hungarian Ghoulash

 This is a really great new recipe. I suggest doing it in the slow cooker for sure. It makes the meat tender and flavors mix well together. You can also tell a difference in the color of cooking it in the pan and simmering versus slow cooker. I will show you a picture of the slow cooker version.

Hungarian Goulash
1 tablespoon olive oil
1 ½ lbs boneless beef chuck, tip, or round roast, or boneless pork shoulder, cut into ¾ inch cubes
½ cup water with beef bouillon cube OR ½ cup beef broth
3 tablespoons paprika
1 ½ teaspoons salt
½ teaspoon caraway seed
¼ teaspoon pepper
3 large onions, chopped (3 cups)
2 cloves of garlic, finely chopped (or used the minced garlic squeeze bottle)
1 can of diced tomatoes, undrained
1/4 cup cold water
2 tablespoons all-purpose flour
Egg Noodles or Brown rice to serve 

Directions: In a large skillet, cook beef in oil just until brown. Spray slow cooker with cooking spray. In the slow cooker, mix the beef and all the remaining ingredients EXCEPT water, flour, and noodles/rice. Cover and cook on Low heat setting for 8 to 9 hours. (Or until beef is tender) In a tightly covered container shake the 2 tablespoons all-purpose flour and ¼ cup cold water until well mixed. Stir in to the beef mixture, put the heat setting on high and cover. Cook an additional 10-20 minutes on high heat or until sauce has thickened. Serve over egg noodles or rice. 

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