Slow-Cooker Hungarian Beef Goulash

No need to brown the meat in this recipe.  Instead, the meat is coated in a spicy crust that gives this goulash all its flavor.

Hungarian Beef Goulash

• 2 lbs. beef stew meat, trimmed and cubed
• 2 tsp. caraway seeds
• 2 Tbsp. sweet or hot paprika (or a mixture of the two)
• 1/2 tsp. salt
• Freshly ground black pepper to taste
• 1 large onion, chopped
• 1 red bell pepper chopped
• 1 14-ounce can diced tomatoes (I used fire-roasted with garlic)
• 2 cups reduced sodium beef broth
• 1 tsp. Worcestershire sauce
• 3 cloves garlic, minced
• 2 bay leaves
• 1 Tbsp. cornstarch mixed with 2 Tbsp. water
• 2 Tbsp. chopped fresh parsley (plus 2 Tbsp. for dumplings)

Place beef in a 4-quart slow cooker.  Crush caraway seeds with the bottom of a saucepan or meat tenderizer.  Transfer to a small bowl and stir in paprika, salt and pepper.  Sprinkle the beef with the spice mixture and toss to coat well.  Top with onion and bell pepper

Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan;  bring to a simmer.  Pour over beef and vegetables.  (You can skip this step and just add the ingredients to the slow cooker).  Place bay leaves on top.  Cover and cook until the beef is very tender, 4-1/2 to 5 hours on high or 7 to 7-1/2 hours on low.

Discard the boy leaves.  Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes.

Parsley Dumplings

3/4 cup milk

1 large egg

1-1/2 cups flour

1 Tbsp. baking powder

1 Tbsp. corn meal (optional)

1/2 tsp. salt

2 Tbsp. chopped fresh parsley

Combine all ingredients and mix well.

During the end of cooking time, drop Tablespoons of dumpling batter onto simmering goulash.

Cover and cook 10-12 minutes.

Substitute buttered egg noodles for the dumplings.

~Adapted from EatingWell
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