- Hungarian-Style Goulash
5-6 quart cooker
makes 8 servings
2 pounds beef rump roast, trimmed of
fat and cut into 1 1/2 inch cubes
6 medium onions, halved lengthwish and thinly sliced
2 cups chopped portobello mushrooms
1/2 cup water
1 tablespoon paprika
1/4 teaspoon black pepper
1 teaspoon browning sauce
2 1/2 cups diced tomatoes or 1 can (14 ounces) crushed
16 ounces broad noodles
caraway seeds, for garnish
Coat a nonstick skillet with nonstick spray and warm it over medium heat.
Add the beef and cook it until well-browned on all sides, 4-6 minutes.
Transfer the beef to an electric slow cooker. Add the onions and mushrooms
to the same skillet, and saute them until the onions are translucent, 3-5
minutes. Transfer the onion-mushroom mixture to the slow cooker. Pour the
water into the skillet and bring it to a boil, scraping the skillet to
remove the brown drippings. Pour the liquid into the slow cooker. Add the
paprika, pepper, browning sauce and tomatoes to the slow cooker. Mix well.
Cover and cook on LOW until the beef is tender, 8-10 hours. when the
goulash is done, boil the noodles in water and drain. Serve the goulash
over hot noodles and garnish each serving with a sprinkling of caraway.
Recipe from Smart Crockery Cooking
and sent to you by Betty Copeland