My slow cooker has been working over time lately. I love that I can put a bunch of stuff in it early in the morning and then not have to think about dinner until I come home or I am getting the kids ready for our to go meals.
I found this recipe on Pinterest for Slow Cooker Hungarian Goulash from Betty Crocker.com. I needed to change a few things to suit my families tastes and to make it gluten-free from my son.
My family thought it looked great and tasted great too. I had enough leftovers for one lunch serving. I tasted it several times throughout the cooking and adjusted the spices to my liking.
I served this with corn and a green salad.
- 2 lb beef stew meat, cut into 1-inch pieces
- 1 large onion, sliced
- 1 3/4 cups beef flavored broth
- 2 (16 oz) cans diced tomatoes, drained
- 2 cloves garlic, finely chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 1/4 teaspoon pepper
- 1/4 cup cold water
- 2 tablespoons corn starch
- 1 bag egg noodles (cook and drain before serving goulash)
- sour cream and chives, for serving if desired
- Spray inside bowl of slow cooker with non-stick spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomatoes, garlic, Worcestershire sauce, paprika, and pepper; pour over beef mixture.
- Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
- Taste sauce and adjust spices to your taste. I added more Worcestershire sauce and paprika to ours as we like it a bit on the spicy side.
- In small bowl, stir water and corn starch until well mixed; gradually stir into beef mixture. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.