Slow-Cooker Hungarian Goulash

From Cook's Country | February/March 2015

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,… read more

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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Serves 6

Do not substitute hot or smoked Spanish paprika for the sweet paprika. Since paprika is vital to this recipe, it is best to use a fresh container. Our favorite paprika is The Spice House Hungarian Sweet Paprika. Serve this rich stew over egg noodles or spaetzle.

Ingredients

Detail sfs slow cooker hungarian goulash 3
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