I am craving good old-fashioned beef goulash. It is summer and I’m running around so I’ve decided to make it in the crock pot. I started it on the stove to brown the meat, then popped it in the crock pot to let it do its thing. I will be serving this tender, delicious goulash tonight over wide egg noodles. I bought some crusty bread because the gravy is so good in this recipe that it could be eaten alone with a nice hunk of bread.
Check out the recipe here:
- 2 Tbsp. Canola oil
- 2 lbs. beef stew meat, cut into 1-inch pieces
- 1 large onion, sliced
- 1 can (14-1/2 oz.) beef broth
- 1 can (6 oz.) tomato paste
- 2 cloves garlic, chopped
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. paprika
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup cold water
- 3 Tbsp. all-purpose flour
- 1 green bell pepper, cut into strips
- 16 oz. hot cooked egg noodles, for serving
- Heat oil in a large skillet over medium-high heat.
- Cook beef in oil about 10 minutes, stirring occasionally, until brown. Drain.
- Place beef and sliced onion in a slow cooker.
- Mix beef broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, and pepper; stir into beef mixture.
- Cover and cook on low heat 6-8 hours until beef is tender.
- Mix water and flour; gradually stir into beef mixture.
- Stir in green pepper.
- Cover and cook on high heat 30 minutes.
- Serve goulash over noodles.