Hungarian goulash was a staple meal in my home when I was growing up. Did you have any traditional meals that were regularly prepared when you were a child?
Check out what my pals over at Mr. Food had to say about this recipe:
“We use lots of paprika in our Hungarian Goulash, so that you really get to experience the traditional flavors in our inspired and hearty stew. And when it’s served over buttery noodles, you can bet on your whole family gobblin’ up every last bite!”
I love paprika so the amount used in this recipe is just fine by me. How about you?
Ingredients
- 2 pounds top round beef, cut into 1-inch pieces
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 (28-ounce) can whole tomatoes, undrained, coarsely chopped
- 3 carrots, peeled and cut into 1-1/2-inch chunks
- 1 bay leaf
- 1 (8-ounce) container sour cream
- Warm cooked buttered noodles or rice
Instructions
In a 5-quart slow cooker, combine beef, onion, and garlic; mix well.
In a small bowl, combine flour, paprika, salt, pepper, and thyme; mix well. Add to meat mixture, tossing to coat well. Add tomatoes with liquid, carrots, and bay leaf; mix well.
Cover and cook on HIGH setting 4-1/2 to 5 hours or on LOW setting 8 to 9 hours, or until beef is fork-tender. Remove and discard bay leaf. Stir in sour cream. Serve over noodles or rice.
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Quick Tip: I love eating this goulash with warm buttered bread and a side of steamed vegetables.
Thank you to Mr.Food for this great recipe.
