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Recipe: Slow-Cooker Goulash

Main Dishes - Beef and Other Meats
SLOW-COOKER GOULASH

"Great with rye or hearty country bread and cabbage slaw."

2 pounds beef rump (or other pot roast), cut into 1 1/2-inch cubes
2 tablespoons vegetable oil (or nonstick cooking spray)
6 medium onions, halved lengthwise and thinly sliced
2 cups chopped fresh mushrooms
1/2 cup water
1 tablespoon paprika
1/4 teaspoon black pepper
1 (15 ounce) can crushed tomatoes, with juice
FOR SERVING:
1 pound wide noodles
Caraway seeds for garnish (optional)
Sour cream (optional, but highly recommended)

Brown beef cubes in oil or nonstick cooking spray in skillet over medium heat until browned on all sides, about 5 minutes. Transfer beef to 5- or 6-quart slow-cooker.

Brown onions and mushrooms in same skillet for about 3 minutes. Add to meat.

Bring water to boil in skillet and pour into slow-cooker, scraping brown bits in. Add paprika, pepper and tomatoes to slow cooker; mix well.

Cover crock pot and cook on LOW setting until beef is tender, 8 to 10 hours.

TO SERVE:
Cook noodles according to package directions and spoon goulash over them. Garnish with caraway seeds and dollop of sour cream, if desired.

Goulash (without the noodles) freezes well for up to a month.

Makes 8 servings
Source: the Oregonian, March 2, 1999
MsgID: 1111746
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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