Slow cooked chunks of beef with paprika, bell peppers, onions, carrots, and caraway seeds.
Season the beef with 1tsp salt and 1tsp pepper.
In a 5qt Dutch Oven brown the beef in a little oil in batches over a medium heat then use the beef broth to deglaze the pan.
Add the onions, carrots, bell peppers, beef broth, paprika, tomato paste, caraway seeds, Worcestershire sauce, and garlic into the Dutch Oven.
Bring to a boil, then reduce to lowest heat until it's simmering.
Put the lid on and continue to simmer over the lowest heat for 1hr - 2hrs, or until the beef is just tender. Make sure the lid is tight fitting or the liquid will evaporate.
If you need to thicken the stew remove the pan from the heat first. Then mix the cornstarch or potato starch with 1/4 cup cold water and stir into the stew, return to a low heat and continue stirring until thickened.
Serve over cooked pasta noodles, potatoes, or a green salad.
Add the onions, carrots, bell peppers, and tomato paste into your slow cooker.
Season the beef with 1tsp salt and 1tsp pepper. In a large skillet, brown meat in oil in batches then add it to the slow cooker.
Use half the beef broth to deglaze the skillet you browned the beef with.
Mix the remaining beef broth, starch, caraway seeds, Worcestershire sauce, and garlic and pour into the skillet, bring to a boil and cook for a few minutes until the sauce has thickened then pour over the beef in slow cooker.
Cook on low for 7-9 hours, High 3-5hrs, or until meat is just tender.
Serve with cooked pasta noodles, potatoes, or a green salad.
Cut of Beef - I think chuck roast is best for this recipe, but you can use any cut of beef that is suitable for slow cooking. I have used the ready prepped 'stew beef' you buy at the grocery store but the quality can vary.
Ingredient Substitutions - Caraway seeds and paprika are integral to the flavor of this dish, there is substitute for those and while you could omit them you would not longer have a goulash, it would simply be a regular beef stew.
Servings - this stew recipe serves at least six people with a generous 1/2lb beef per person.
Storage - you can keep this in the fridge for up to four days or freeze it for up to three months in an airtight container.
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