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Ingredients
| beef stew meat: 3 lbs |
| all-purpose flour (unsifted): 1/2 cup |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| paprika: 2 Tbl |
| cayenne pepper: 1/8 tsp |
| onions: 1 (diced) |
| garlic: 1 clove (minced) |
| canned tomato puree: 1 cup |
| worcestershire sauce: 2 Tbl |
| white mushrooms: 8 oz (sliced) |
| light brown sugar (packed): 1 Tbl |
| ground mustard: 1 1/2 tsp |
| lemon juice: 2 Tbl |
| beef stock: 1 cup |
| all-purpose flour (unsifted): 1 Tbl |
| salted butter: 1 Tbl (at room temperature) |
| salt: 1 tsp (to taste) |
Crock-Pot Hungarian Beef Goulash
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
480 min -
Servings
7 serving(s)
Tags
- Blot meat cubes dry and dredge with flour mixed with salt and pepper.
- Heat oil in large skillet; brown meat cubes. Drain off excess fat. Brown meat in batches if necessary.
- Place meat in crock-pot. Sprinkle meat with paprika and cayenne, stirring and turning cubes to season evenly.
- Add onions and garlic to crock-pot.
- Combine tomato puree, Worcestershire sauce, mushrooms, brown sugar, dry mustard, lemon juice and beef stock. Blend. Pour over meat.
- Cover and cook on low for 6 to 8 hours.
- Knead butter with flour to make a paste. Add to crockpot and stir well. Cook on high 15 minutes or until thickened.
- Add salt at end of cooking, or salt to taste at table.