Hungarian Goulash
Talk about heirloom recipes! As a child, my mother enjoyed many bowlfuls of my grandmother’s wonderful goulash. Later, Mom fixed it for her own family, and I couldn’t get enough.
—MARCIA DOYLE POMPANO, FL
PREP: 20 MIN. • COOK: 7 HOURS • MAKES: 12 SERVINGS
3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon plus 1/4 teaspoon salt, divided
1/2 teaspoon plus 1/4 teaspoon pepper, divided
2 tablespoons olive oil
1 1/2 cups reduced-sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
12 cups uncooked whole wheat egg noodles
1 cup (8 ounces) reduced-fat sour cream
1. Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle the meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
2. Add the beef broth to the skillet, stirring to loosen the browned bits from the pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat. Cover and cook on low for 7-9 hours or until meat is tender.
3. Meanwhile, cook the egg noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.