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Ingredients
| beef stew meat: 1.5 lbs |
| vegetable oil: 2 Tbl |
| onions: 1 (chopped) |
| white mushrooms: 1 cup (sliced) |
| red bell pepper (chopped): 1 cup (diced) |
| yellow bell pepper (diced) |
| canned tomato paste: 1 1/2 Tbl |
| red wine |
| all-purpose flour |
| soup - beef broth |
| water |
| salt |
| black pepper |
Mom's Goulash (Beef)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
420 min -
Servings
4 serving(s)
Tags
- Sprinkle beef with salt and pepper and dredge in flour.
- Heat oil and brown beef. You may want to divide it into two batches so it browns evenly. Transfer to slow cooker.
- Cool pan a little, then add onion, mushrooms and peppers and more oil if needed. Cook until onion is golden brown.
- Add a bit more flour and mix with the vegetables. Add broth or water and stir until smooth. Season with salt and pepper.
- Transfer vegetable mixture to slow cooker.
- Deglaze pan with red wine.
- Add tomato paste to slow cooker and stir. Cook for 7-8 hours on low.
- Adjust seasoning as neccessary while it's cooking.
- If goulash is too watery, make a slurry (mix flour or cornstarch with water or broth) , add to slow cooker and cook on high for 15-20 minutes.