Recipe: Slow-Cooker Goulash (using onions and mushrooms, crock pot)

SLOW-COOKER GOULASH

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 ground 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; mix well.

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

Cook noodles according to package directions and spoon goulash over them.

Garnish with caraway seeds and dollop of sour cream, if desired. Great with rye or hearty country bread and cabbage slaw.

Goulash freezes well for up to a month.

Makes 8 servings
Source: the Oregonian, March 2, 1999