Creamy Beef Goulash
Equipment
- 6-quart slow cooker
Ingredients
- 2 tablespoons vegetable oil
- 2 lbs. stew beef cut into 1-inch pieces
- 1 large onion sliced
- 1 ¾ cups beef broth
- 6 ounces tomato paste
- 2 cloves garlic chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon salt
- ¼ teaspoon caraway seed
- ¼ teaspoon pepper
- ¼ cup cold water
- 3 tablespoons all-purpose flour
- 1 red or green bell pepper cut into small strips
- 8 cups cooked hot noodles
Instructions
- Heat the vegetable oil in a 10-inch skillet over medium heat.
- Cook the beef in the hot oil for about 10 minutes, stirring occasionally until evenly browned.
- Drain and set aside.
- Spray a 6-quart slow cooker with cooking spray.
- Place the sliced onion and cooked beef into the slow cooker.
- In a medium bowl, mix together the pepper, caraway seed, salt, paprika, Worcestershire sauce, chopped garlic, tomato paste, and beef broth.
- Pour this mixture over the onions and beef in the slow cooker.
- Stir to combine.
- Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is tender.
- In a small bowl, whisk together the flour and cold water until smooth.
- Gradually stir this mixture into the beef mixture in the slow cooker.
- Add the bell pepper strips.
- Increase the heat to high and cook for an additional 30 minutes, stirring occasionally, until the sauce thickens.
- Serve the creamy beef goulash over hot noodles.
Notes / Tips / Wine Advice:
Wine Advice:
This rich and creamy beef goulash pairs well with a full-bodied red wine such as a Cabernet Sauvignon or a Malbec. The bold flavors of the beef and the spices are complemented by the robust characteristics of these wines. For a non-alcoholic option, consider serving with a sparkling water infused with a splash of cranberry juice.Nutritional Information
Calories: 280 kcal | Carbohydrates: 8 g | Protein: 25 g | Fat: 15 g | Fiber: 2 g | Sugar: 3 g
