Slow-Cooker Hungarian Goulash
This beef stew should be rich, beefy, and full of sweet pepper flavor. Sounds like a job for the slow cooker.
Why This Recipe Works
Because the sauce for this recipe is so packed with flavor, we found that we could skip the standard step of browning the meat and instead brown only the hefty amount of onion and carrot. Adding 1/3 cup of sweet paprika, blended with jarred roasted red peppers, tomato paste, and vinegar, ensured a deep, rich sauce. To thicken the sauce to the proper noodle-coating consistency, we added 3 tablespoons of flour and a judicious amount of water (just 5 tablespoons) to compensate for the moisture that would come from the meat as it cooked. To add richness, and tang, we stir in 1/2 cup of sour cream after the goulash has finished cooking and the meat is incredibly tender. We like to serve this hearty goulash over egg noodles or spaetzle, sprinkled with minced fresh parsley.
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