slow-cooker beef goulash

Looking for another tasty, satisfying slow-cooker meal?  Look no further, this one is delicious with tender, fall-apart meat in rich, tasty gravy.  I loved the slightly tangy flavour that the sour cream added and the caraway seed was subtle, but added complexity to the gravy.  Serve it over buttered egg noodles with a side of green beans and dinner comes together pretty quickly, but it tastes like you've slaved away for hours.    

Slow Cooker Beef Goulash

  • 2 tbsp oil
  • 3 medium sized onions, minced
  • 6 cloves of garlic, minced
  • 1/4 cup sweet paprika
  • 1/4 cup tomato paste
  • 1 tsp caraway seeds
  • 1/2 tsp salt
  • 2 cups chicken stock
  • 1 5-lb. beef roast, cut into 1 1/2" chunks
  • 1/3 cup soy sauce
  • 1/2 cup minute tapioca
  • 2 bay leaves
  • 3/4 cup sour cream
  • salt & pepper, to taste
  • egg noodles
  • fresh parsley, chopped

Heat the oil in a large skillet over medium heat, add the onions, garlic, paprika, tomato paste, caraway seeds and salt.  Cook until the onions are softened and lightly browned (about 10 minutes).  Stir in the chicken stock, scraping up any browned bits from the bottom of the pan.

Transfer the onion mixture to the slow-cooker and add the meat, soy sauce, tapioca and bay leaves and stir to combine.  Cover and cook on low for 9-11 hours or on high for 5-7 hours.

Gently tilt the slow-cooker and degrease as much fat as possible with a large flat spoon.  Discard the bay leaves.  Stir 1 cup of the stewing liquid into the sour cream in a small bowl (to temper it).  Stir the sour cream mixture back into the stew and season with salt & pepper, to taste. 

Serve over buttered egg noodles and sprinkle with fresh, chopped parsley. 

If you want to prep this meal the night before, so it can simmer away while you're out all day, start by getting the onion mixture ready the night before and store it in the covered slow-cooker pot in the fridge.  Prepare the meat and store it in a separate container in the fridge.  In the morning add the meat to the onion mixture with the soy sauce, tapioca and bay leaves.

Recipe adapted from The Best Make-Ahead Recipe by America's Test Kitchen.