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Slow Cooker Beef Goulash

This is a hearty meal perfect for a cold dreary day with enough for left-overs.

 

1/3 cup all-purpose flour

2 pound lean beef stew meat, trimmed and cut into bite-sized pieces

4 cups diced peeled potato (about 1 1/2 pounds)

1 cup (1/4-inch-thick) sliced carrot

1 cup chopped red bell pepper

1/3 cup ketchup

1 tablespoon Worcestershire sauce

2 teaspoons Hungarian sweet paprika

2 teaspoons minced garlic

1 teaspoon salt

1 (10-ounce) can double-strength beef broth

1 package egg noodles

sour cream (garnish)

chopped fresh parsley (garnish)

 

Toss beef with the flour.  Combine the beef with all the other ingredients except the egg noodles and sour cream in a slow cooker.  Cover and cook on low for 8 hours. 

Cook the egg noodles according to the directions on the package.

Serve the goulash over egg noodles with sour cream and parsley on top as a garnish. 

Source:  Cooking Light Magazine March 2006 


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