Name: Slow-Cooker Hungarian Goulash
Total time: 7 h
Cuisine: Eastern European & GermanEurope
Ingredients: 1 (4-pound) boneless beef chuck-eye roast , trimmed and cut into 1 1/2-inch pieces; Salt and pepper; 1 (12-ounce) jar roasted red peppers , rinsed; 1/3 cup sweet paprika; 2 tablespoons tomato paste; 1 tablespoon distilled white vinegar; 2 tablespoons vegetable oil; 4 pounds onions , chopped (6 cups); 4 carrots , peeled and cut into 1-inch chunks; 3 tablespoons all-purpose flour; 1 bay leaf; 5 tablespoons water; 1/2 cup sour cream; 2 tablespoons minced fresh parsley

Why This Recipe Works

Because the sauce for this recipe is so packed with flavor, we found that we could skip the standard step of browning the meat and instead brown only the hefty amount of onion and carrot. Adding 1/3 cup of sweet paprika, blended with jarred roasted red peppers, tomato paste, and vinegar, ensured a deep, rich sauce. To thicken the sauce to the proper noodle-coating consistency, we added 3 tablespoons of flour and a judicious amount of water (just 5 tablespoons) to compensate for the moisture that would come from the meat as it cooked. To add richness, and tang, we stir in 1/2 cup of sour cream after the goulash has finished cooking and the meat is incredibly tender. We like to serve this hearty goulash over egg noodles or spaetzle, sprinkled with minced fresh parsley.

Before You Begin

Do not substitute hot or smoked Spanish paprika for the sweet paprika. Since paprika is vital to this recipe, it is best to use a fresh container. Our favorite paprika is The Spice House Hungarian Sweet Paprika. Serve this rich stew over egg noodles or spaetzle.

Instructions

Pat beef dry with paper towels and season with 1 teaspoon salt; transfer to slow cooker. Process red peppers, paprika, tomato paste, and vinegar in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed; set aside.

Heat oil in Dutch oven over medium heat until shimmering. Add onions, carrots, and 1 teaspoon salt and cook, covered, until onions are softened, 8 to 10 minutes, stirring occasionally. Stir in flour, bay leaf, and red pepper mixture and cook until mixture begins to brown and stick to bottom of pot, about 2 minutes. Stir in water, scraping up any browned bits.

Stir onion mixture into slow cooker until beef is evenly coated. Cover and cook until meat is tender, 6 to 7 hours on high, or 7 to 8 hours on low.

Turn off slow cooker, let stew settle for 5 minutes, then skim fat from surface with large spoon. Discard bay leaf. Combine sour cream and ½ cup hot stew liquid in bowl (to temper sour cream), then stir mixture into stew. Season with salt and pepper to taste. Serve, sprinkled with parsley.