Hungarian Goulash

Step 1

Season the beef with 1tsp salt and 1tsp pepper.

Step 2

In a 5qt Dutch Oven brown the beef in a little oil in batches over a medium heat then use the beef broth to deglaze the pan.

Step 3

Add the onions, carrots, bell peppers, beef broth, paprika, tomato paste, caraway seeds, Worcestershire sauce, and garlic into the Dutch Oven.

Step 4

Bring to a boil, then reduce to lowest heat until it's simmering.

Step 5

Put the lid on and continue to simmer over the lowest heat for 1hr - 2hrs, or until the beef is just tender. Make sure the lid is tight fitting or the liquid will evaporate.

Step 6

If you need to thicken the stew remove the pan from the heat first. Then mix the cornstarch or potato starch with 1/4 cup cold water and stir into the stew, return to a low heat and continue stirring until thickened.

Step 7

Serve over cooked pasta noodles, potatoes, or a green salad.

Step 8

Add the onions, carrots, bell peppers, and tomato paste into your slow cooker.

Step 9

Season the beef with 1tsp salt and 1tsp pepper. In a large skillet, brown meat in oil in batches then add it to the slow cooker.

Step 10

Use half the beef broth to deglaze the skillet you browned the beef with.

Step 11

Mix the remaining beef broth, starch, caraway seeds, Worcestershire sauce, and garlic and pour into the skillet, bring to a boil and cook for a few minutes until the sauce has thickened then pour over the beef in slow cooker.

Step 12

Cook on low for 7-9 hours, High 3-5hrs, or until meat is just tender.

Step 13

Serve with cooked pasta noodles, potatoes, or a green salad.