Beef Goulash Pot
Source of Recipe
Internet
List of Ingredients
2 tablespoons vegetable oil (more if needed)
1 pound boneless beef bottom round, cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large onion, chopped
1 medium green bell pepper, seeded and sliced
1/4 cup all-purpose flour
2 garlic cloves, minced
3 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds
2 medium boiling potatoes, scrubbed, unpeeled and cut into 1/2-inch rounds
2 2/3 cups double-strength beef broth, canned or homemade
1 1/2 cups water
1 cup tomato puree
Sour cream, for garnish Recipe
In large skillet, heat the oil over medium-high heat. Add the beef in batches, without crowding, and cook, turning often, until browned on all sides. Transfer to a plate and season with the salt and pepper.
Add more oil to the skillet, if necessary, 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 seeds and stir for 1 minute.
Place the potatoes in the bottom of a 3 1/2-quart slow cooker. Add the beef and the vegetable mixture. Pour in the beef broth, water and tomato puree. Cover and slow-cook until the beef is tender, 6 to 7 hours on low.
Serve like soup in individual bowls, topping each serving with a dollop of sour cream. (We skipped the sour cream, and it was still good.)
Makes 4 to 6 servings.
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