It's finally warming up here in eastern Pennsylvania which is a blessing and a curse at once. I'm thrilled that winter has finally ended, but warmer weather in Pa more often than not brings high humidity. Some days even the A/C can't cut through it and cooking is the furthest thing from my mind.
There were years we didn't have A/C and learning to feed everyone regardless of the climate was always a challenge. I put my slow cooker to good use for those days and it helped immensely to keep the heat in the kitchen to a minimum.
This is one recipe that I love for its simplicity. it packs a lot of flavor and is very easy to put together.
Goulash is a Hungarian staple though this version is not truly Hungarian in nature and more Americanized with the use of noodles rather than potato dumplings. Slow cooking the beef makes it fork-tender and the resulting sauce is heavenly. Chuck roast is best, but other cuts of beef will work well with the low-and-slow cooking method.
Slow Cooker Goulash
Hands-On Time: 10 minutes
Ready In: 6 hours
Serves: 6 to 8
2 pounds chuck roast cut into 1-inch cubes
1 large yellow onion - diced
3 cloves garlic - minced
2 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce
3 Tablespoons Hungarian paprika
1 teaspoon ground caraway seed
1 teaspoon Kosher salt
1 teaspoon sugar
2 Tablespoons flour
1 cup water
10 ounces wide noodles - cooked
sour cream for garnish
1. Place beef in the bottom of a slow cooker liner. Top with onion.
2. Combine water, tomato paste, salt, paprika, sugar, Worcestershire, caraway and flour together until well blended.
3. Pour over beef and onions and set slow cooker to low heat. Cook for 4-6 hours on high setting or until beef is very tender. Taste for seasoning and add salt as needed.
4. Serve beef over hot cooked noodles and top with sour cream as desired.