Slow Cooker Beef Goulash

2020-10-31
  • Yield: 8 servings
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    212.5
  • Fat

    7.7 g
  • Saturated Fat

    2.7 g
  • Polyunsaturated Fat

    0.5 g
  • Cholesterol

    55.3 mg
  • Sodium

    177.8 mg
  • Potassium

    591.8 mg
  • Carbohydrate

    15.9 g
  • Fiber

    3.9 g
  • Sugars

    2.8 g
  • Protein

    20.3 g
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Slow cooker beef goulash. Beef with vegetables and spices cooked in a slow cooker. Very easy and delicious recipe. I used Homemade Beef Broth to make this yummy meal.

Slow Cooker Beef Goulash

You may also like Slow Cooker Chicken Mushroom Pie or Slow Cooker Beef Stew Provencal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 1/4 cup (60 g) sweet paprika
  • 1 tablespoon ground caraway seeds
  • 1 teaspoon ground coriander
  • 3 cups (750 ml) low-sodium beef broth
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 1 pound (480 g) egg noodles
  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup (125 ml) sour cream
  • kosher salt and freshly ground black pepper
  • 4 pounds (1.9 kg) boneless beef, cut into cubed

Method

Step 1

Season beef ribs with salt and black pepper. Set aside.

Step 2

Heat olive oil in a large nonstick skillet. Add seasoned meat and sear, turning occasionally, until deep brown all over.

Step 3

Remove seared beef from the skillet and transfer to slow cooker.

Step 4

Pour off all but 2 tablespoons of the fat in the skillet. Add onion and minced garlic to the skillet. Sprinkle with kosher salt and cook over medium heat until vegetables are softened (for about 10 minutes). Stir in paprika, ground caraway seeds and coriander. Cook, stirring, for a further 1 minute.

Step 5

Transfer onion mixture to slow cooker. Add beef broth, thyme, and bay leaf. Cover and bring to a boil on high heat setting.

Step 6

Cook on high heat setting for 4 hours, or until meat is very tender. Discard the thyme stems and bay leaf. Spoon off as much of the fat as you can from the surface.

Step 7

Meanwhile, cook egg noodles in boiling salted water, according to cooking instructions. Drain and transfer cooked noodles to slow cooker. Add butter and toss, using tongs, until noodles are coated.

Step 8

Serve cooked noodles topped with beef goulash in warmed deep bowls.

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