SMOKED PAPRIKA GOULASH FOR THE SLOW COOKER
This is a very rich and flavorful beef dish with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice or potatoes.
Provided by Tara Jill Emerson
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
- Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
- Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
- Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
- Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 38 g, Cholesterol 182.4 mg, Fat 28 g, Fiber 4.5 g, Protein 59.1 g, SaturatedFat 9.5 g, Sodium 795.3 mg, Sugar 5.3 g
SLOW-COOKER BEEF GOULASH
With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting
Provided by Anna Glover
Categories Main course, Supper
Time 7h25m
Number Of Ingredients 14
Steps:
- Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
- Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
- Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium
SWEET BEEF GOULASH WITH SMOKED PAPRIKA
Make and share this Sweet Beef Goulash With Smoked Paprika recipe from Food.com.
Provided by Brookelynne26
Categories Roast Beef
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat an oven to 375°F Toss onions with 1 tablespoon oil on a large rimmed baking sheet. Roast until lightly browned, about 45 minutes, tossing once halfway through. Remove from oven and pour 1/2 cup beef broth over the onions, scraping up any browned bits from the pan. Scrape into a slow cooker.
- While onions roast, mix the flour, caraway seed, 1 tablespoon paprika, and salt in a bowl. Add beef and toss to coat. Pat off excess flour and reserve remaining flour mixture.
- Heat 1 tablespoon oil in a large heavy skillet over medium high heat and brown beef on all sides in 2 batches. Add the remaining tablespoon oil for the second batch. Transfer the browned meat to the slow cooker.
- Add the reserved flour to the pan, and cook, stirring, until lightly browned, about 4 minutes. Stir in remaining 1/2 c beef broth, the brown sugar, ketchup, vinegar, and 1 tablespoon of the remaining paprika. Bring to a boil and pour in slow cooker. Cover and cook 3 to 4 hours on high, or 6 to 8 hours on low, until onions are practically liquefied and beef is tender.
- Stir in remaining paprika and the parsley and cook for 5 minutes. Serve over cooked egg noodles if desired.
Nutrition Facts : Calories 590.7, Fat 39.8, SaturatedFat 13.9, Cholesterol 130.4, Sodium 584.6, Carbohydrate 22, Fiber 4, Sugar 9.5, Protein 36
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SMOKED PAPRIKA BEEF GOULASH IS SLOW-COOKER HEAVEN
From blog.kettleandfire.com
Cuisine AmericanCategory Main CourseServings 4Total Time 8 hrs 20 mins
- Heat oil in a nonstick skillet over medium-high heat until simmering. Add onion, paprika, salt, tomato paste, garlic and cumin. Cook, stirring often until the onions are softened and lightly browned (about 8-10 minutes).
- Stir in beef bone broth and stir until the mixture is thickened, scraping up any browned bits (about 2-3 minutes).
- Transfer the mixture into a slow cooker. Add bay leaf. Lightly season beef with salt and pepper and add to the slow cooker. Cover and cook on low for 8-10 hours or on high for 5-7 hours.
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