There are countless variations of goulash out there, originating from an array of different countries, but this one attempts to honor the dish as it was first conceived in Hungary. If you can track down sweet Hungarian paprika, fabulous! It definitely adds authentic flavor to this recipe. But if not, regular ol’ paprika will work fine (just make sure it’s not hot or smoked). When I was growing up, my German mother always served Hungarian goulash over hot cooked egg noodles, so that part may not be historically accurate, but I can assure you it’s tasty!
YIELD: 6 TO 8 SERVINGS
1 ½ lb (680 g) boneless beef chuck roast, trimmed and cut into 1-inch (2.5-cm) cubes
1 lb (454 g) red or yellow potatoes, peeled and cut into 1-inch (2.5-cm) cubes
2 medium carrots, peeled and cut into ½-inch (13-mm) slices
1 medium yellow onion, finely chopped
1 medium red bell pepper, seeded and finely chopped
4 cloves garlic, minced
3 tbsp (21 g) sweet Hungarian paprika or regular paprika
1 tbsp (12 g) House Seasoning
2 tsp (1 g) dried marjoram
¼ tsp caraway seeds
3 cups (720 ml) low-sodium beef broth
1 tbsp (17 g) tomato paste
1 dried bay leaf
3 tbsp (24 g) all-purpose flour plus 6 tbsp (90 ml) water
Salt and freshly ground black pepper, to taste
Hot cooked egg noodles, for serving
Sour cream, for serving, optional
Combine the beef cubes, potatoes, carrots, onion, bell pepper, garlic, paprika, House Seasoning, marjoram, caraway seeds, beef broth and tomato paste in a large slow cooker. Stir well to combine and add the bay leaf. Cover the slow cooker and cook on low for 7 to 9 hours, or on high for 3 ½ to 4 ½ hours, until the beef is tender.
Discard the bay leaf and use a large spoon to skim any fat from the surface of the goulash. In a small bowl, mix the flour and the water until smooth, then slowly stir the mixture into the slow cooker. Cover the slow cooker and cook on high for 15 to 30 minutes, until the gravy has thickened. Adjust the seasonings to taste with salt and pepper. Serve the goulash over the hot cooked egg noodles with a dollop of the sour cream (if using).