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Hungarian Paprika Beef Goulash
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Course Main Course
Cuisine Hungarian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 large onions, diced
  • 3 garlic cloves, minced
  • 3 tablespoons Hungarian paprika
  • 1 teaspoon caraway seeds
  • 4 cups beef broth
  • 2 red bell peppers, sliced
  • 2 carrots, sliced
  • 2 medium potatoes, cubed
  • 1 can (14 ounces) diced tomatoes
  • Salt and black pepper to taste
  • Sour cream and chopped parsley for serving

Instructions
 

  • Add the beef cubes, diced onions, minced garlic, Hungarian paprika, caraway seeds, beef broth, sliced bell peppers, sliced carrots, cubed potatoes, and diced tomatoes to the slow cooker.
  • Stir the mixture gently to distribute the paprika and spices evenly through the other ingredients.
  • Season with salt and black pepper, then cover the slow cooker.
  • Cook on low for 8 hours until the beef is fork-tender and the vegetables are soft.
  • Ladle the stew into bowls and top each serving with a spoonful of sour cream and a sprinkle of chopped parsley.

Notes

Portion the cooled stew into freezer containers with a bit of the broth to keep the meat moist during thawing. Reheat gently on the stovetop with a splash of water if the sauce thickens too much after freezing. If you prefer a milder flavor, reduce the paprika by one tablespoon and taste before serving.
Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Knife, Cutting Board