Slow Cooker Beef Goulash Recipes

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain.
• Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
• Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
• In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

Steps:

• In a slow cooker, combine flour, salt and pepper.
• Add beef and toss to coat. In a large skillet, heat 1 tablespoons of the oil over medium-high heat; brown seasoned meat in 4 batches, adding more oil as needed. Return to slow cooker.
• Add remaining oil to skillet; cook onions and garlic for 1 minute. Add wine and bring to a boil, scraping up brown bits from bottom of pan.
• Pour over beef, stir in chili sauce, tomatoes and paprika.
• Cover and cook on high for 4-6 hours until meat is tender.
• SMALL BATCH GOULASH: Prepare recipe as above, substituting1 can (340ml) seasoned tomatoes for the plain tomatoes, and reducing all ingredients by half. Cook on low for 5-6 hours or on high for 2-3 hours.

Steps:

• Heat the oil in a large skillet over medium-high. Working in batches, brown the beef on all sides, making sure not to crowd the pan. Transfer to a plate and season with salt and pepper. Set aside.
• Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes.
• Add the flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.
• Place the potato rounds in the bottom of a 3 1/2-quart slow cooker. Add the beef and vegetables. Pour in the broth, water and tomato puree. Cover and cook on low until the beef is tender, 6-7 hours (takes my cooker closer to 7).
• Serve in bowls with sour cream.