In honor of it being so darn cold I decided to make a cheat meal – Beef Goulash over buttered egg noodles using my slow cooker and ooooh it was worth every calorie-filled bite!
Here is the recipe excerpted from Best of Bridge Slow Cooker Cookbook – 200 Delicious Recipesby The Editors of Robert Rose Inc. © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.:
- 3 LB Boneless beef chuck, blade or cross rib roast, cut into 1-inch cubes
- 1 TBSP Vegetable oil
- 3 onions, thinly sliced
- 4 cloves garlci, minced
- 1 Tsp dried marjoram or oregano
- 1 Tsp caraway seeds (optional)
- Salt and pepper
- 2 TBSP Tomato paste
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth
- 1/4 cup Tomato-based chili sauce
- 1TBSP Sweet paprika
- 1 TBSP Freshly squeezed lemon juice
- 1 Red Bell pepper, thinly sliced
- 2 TBSP chopped fresh dill or parsley
- Sour Cream
Place beef in a 5-to 6-quart slow cooker.
In a skillet, heat oil over medium heat. Add onions, garlic, marjoram, caraway seeds (if using), 1 TSP salt, 1/4 ML (1 ML) pepper and tomato paste; cook, stirring occasionally, for 5 minutes.
Stir in four. Whisk in broth and chili sauce, scraping up brown bits from bottom of pan; bring to a boil.
Pour over beef and stir well. Cover and cook on low for about 8 hours or on high for about 4 hours, until beef is tender. In a small bowl, combine paprika and lemon juice until smooth. Stir into slow cooker, along with red pepper.
Cover and cook on high for 20 minutes, until red pepper is tender. Stir in dill. Serve garnished with a dollop of sour cream. Serves 6.
Tip: We use tomato paste in many of our slow cooker recipes because it greatly boosts flavor and richness. The long, moist cooking dulls other aromatic ingredients, such as onions, garlic and herbs. Microwaving or browning a dollop or tow of tomato paste with these ingredients make all the difference.