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Categories:
vegetable oil beef stew meat onion beef broth tomato paste garlic Worcestershire sauce paprika salt caraway ground pepper cold water all-purpose bell pepper noodles
Viewed: 57 - Published at: 9 years agoIngredients
- 2 tablespoons vegetable oil
- 2 lbs beef stew meat, cut into 1-inch pieces
- 1 large onion, sliced
- 1 (14 1/2 ounce) can beef broth
- 1 (6 ounce) can tomato paste
- 2 garlic cloves, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/4 teaspoon caraway seed, if desired
- 1/4 teaspoon ground pepper
- 1/4 cup cold water
- 3 tablespoons all-purpose flour
- 1 medium bell pepper, cut into strips
- 8 cups noodles, cooked for serving
Method
- Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain. Place beef and onion in slow cooker.
- Mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
- Cover and cook on low heat setting 8 to 10 hours on low or 4 to 5 hours on high until beef is tender.
- Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting 30 minutes.
- Serve goulash over noodles.
