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2 pounds beef rump or other pot roast, cut into 1 1/2-inch cubes
2 tablespoons vegetable oil or nonstick cooking spray
6 medium onions, halved lengthwise and thinly sliced
2 cups chopped fresh mushrooms
1/2 cup water
1 tablespoon paprika
1/4 teaspoon black pepper
1 15-ounce can crushed tomatoes, with juice
1 pound wide noodles
Caraway seeds for garnish (optional)
Sour cream (optional, but highly recommended)
Brown beef cubes in oil or nonstick cooking spray in skillet over medium heat until browned on all sides, about 5 minutes. Transfer beef to 5- or 6-quart slow cooker.
Brown onions and mushrooms in same skillet for about 3 minutes. Add to meat. Bring water to boil in skillet and pour into slow cooker, scraping brown bits in.
Add paprika, pepper and tomatoes; mix well. Cover and cook on low setting until beef is tender, 8 to 10 hours.
Cook noodles according to package directions and spoon goulash over them.
Garnish with caraway seeds and dollop of sour cream, if desired. Goulash freezes well for up to a month.
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