Slow Cooker Hungarian Goulash (foodloversrecipes) Tender chunks of beef, simmered for hours in a rich, paprika-infused sauce, filling the house with the intoxicating aroma of comfort food. On a cold winter night, there’s nothing better than a hot plate of flavorful beef stew! Makes 8 servings Ingredients 3 lb lean beef stew meat (boneless chuck roast), cut into 1-inch pieces 2 teaspoons kosher salt, divided 1/2 teaspoon black pepper, divided 2 tablespoons olive oil, divided 2 large onions, sliced and separated into rings (16oz) 2 tablespoons minced garlic 1/4 cup fresh, high-quality sweet paprika 1/8 teaspoon cayenne pepper 2 cups beef broth 1/2 (6oz) can tomato paste 3 tablespoons all-purpose flour (25 grams) 1/4 cup water Directions 1. Season the beef with a teaspoon of kosher salt and 1/4 teaspoon black pepper. 2. In a large, 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat, about 3 minutes. Add half the beef in a single layer and brown on all sides, about 5 minutes total. Remove to a platter with a slotted spoon, add the remaining olive oil, and brown the remaining beef. Remove to a platter. 3. Lower heat to medium. Add the onions and cook, stirring, just until tender but not browned, about 5 minutes. Add the garlic, the paprika and the cayenne and cook, stirring, 30 seconds. Remove from heat. 4. Place the browned beef and the onion mixture in the slow cooker, using a spatula to scrape everything off the skillet and mixing it all together in the slow cooker. 5. In a medium bowl, whisk together the beef broth, tomato paste, and the remaining salt and pepper. Pour over the beef and onions and stir to combine. Cover, and cook on low for 8 hours. 6. When done, whisk the flour with the water until smooth. Stir into the beef mixture. Set to high, cover, and cook 30 more minutes, until the sauce thickens. Excellent overmashed cauliflower. BRON- iBeefRecipes
Posted on: Thu, 10 Jul 2014 09:55:34 +0000
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