This slow cooker Hungarian-style goulash is a very rich and flavorful beef dish with a thick, red and smoky-tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice, or potatoes.
Ingredients
- vegetable oil: 1 Tbsp
- onions: 3 piece (sliced)
- garlic: 3 clove (chopped)
- smoked Spanish paprika: 0.25 cup
- kosher salt: 2 tsp
- coarsely ground black pepper: 1 tsp
- lean beef stew meat: 3 pound (cut into 1-inch cubes)
- vegetable oil: 3 Tbsp (divided)
- ½ cups water: 1 piece
- tomato paste: 1 can (6 ounce can)
- egg noodles: 1 pack (10 ounce pack)
- sour cream: 0.5 cup (optional)
- sprigs fresh parsley: 8 piece (optional)
Metric Conversion
Stages of cooking
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Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at edges, 8 to 10 minutes. Add garlic and cook for 1 minute. Transfer mixture to a slow cooker. Cover and set cooker to Low heat.
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Mix together paprika, salt, and pepper in a large bowl. Toss meat cubes in the paprika mixture until evenly coated.
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Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape browned bits from the pan; pour liquid into the slow cooker. This prevents paprika from burning when you brown next batches of beef. Add another tablespoon of oil to the skillet and cook next batch the same way; repeat for third batch.
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Stir tomato paste and the rest of water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and cook uncovered, occasionally stirring, until noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
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Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.
