Slow-Cooker Beef Goulash

Recipes

Mar 26, 2015

Slow-Cooker Beef Goulash

This is a super dish. There’s no need to cook noodles in another pot, just add them to the slow-cooker when you get home!

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Slow Cooker Time: Low 4 to 6 hours or High 2 to 3 hours

Serves: 6 to 8

Ingredients:

•1/4 cup (50 mL) all-purpose flour

•1/4 tsp (1 mL) each salt and freshly ground pepper

•2 lb (1 kg) Ontario Stewing Beef, cut into 1-inch (2.5 cm) cubes

•2 tbsp (25 mL) vegetable oil

•2 Ontario Onions, chopped

•2 pkgs (8 oz/227 g each) Ontario Button Mushrooms, halved

•4 cloves garlic, minced

•1 tbsp (15 mL) paprika

•1 tbsp (15 mL) Worcestershire sauce

•1 can (156 mL/5.5 oz) tomato paste

•4 cups (1 L) sodium-reduced beef broth

•4 Ontario Carrots, cut into 1-inch (2.5 cm) pieces

•4 cups (1 L) extra-broad egg noodles

•1/4 cup (50 mL) minced fresh Ontario Parsley

Preparation instructions:

In heavy plastic bag, combine flour, salt and pepper. In batches, add beef to bag and shake to coat. Discard any excess flour mixture. In large nonstick skillet, heat half of the oil over medium-high heat; cook beef in batches, stirring, until evenly browned, about 5 minutes per batch. Using slotted spoon, transfer beef to slow-cooker.

Add remaining oil to skillet. Add onions, mushrooms, garlic and paprika; cook, stirring, until mushrooms are golden brown, about 10 minutes. Stir in Worcestershire sauce, tomato paste and broth; bring to boil, stirring until smooth. Transfer to slow-cooker. Add carrots, stirring to coat.

Cover and cook on Low for 4 to 6 hours, or until bubbling. Stir in egg noodles to cover with liquid. Cover and cook for 15 minutes on High or until noodles are tender. Stir in parsley.