FAO Crock Pot Recipe # 11 Hungarian Beef Goulash Makes: 8 servings, about 1 cup each Active Time: 30 minutes Total Time: 4 1/2-8 hours INGREDIENTS • 2 pounds beef stew meat, (such as chuck), trimmed and cubed • 1 1/2-2 tablespoons sweet preferably Hungarian • 1/4 teaspoon salt • Freshly ground pepper, to taste • 1 large or 2 medium onions, chopped • 1 small red bell pepper, chopped • 1 14-ounce can diced tomatoes • 1 14-ounce can reduced-sodium beef broth • 3 cloves garlic, minced • 2 bay leaves • 1 tablespoon cornstarch mixed with 2 tablespoons water • 2 tablespoons chopped fresh parsley PREPARATION 1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper. 2. Combine tomatoes, broth, and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low. 3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley. TIPS & NOTES • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day. • Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. NUTRITION Per serving: 180 calories; 5 g fat ( 2 g sat , 2 g mono ); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
Posted on: Wed, 10 Jul 2013 16:36:34 +0000
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