Hungarian Beef Goulash
  • Servings: 8 (1c each)
  • 1 lb Beef Stew Meat, trimmed and cubed
  • Dry Seasonings:
  • 2 tsp Dry Parsley Flakes
  • 1 tsp Dry Caraway Seed
  • 1 1/2-2 Tbsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • For Broth:
  • 2 tsp Worcestershire Sauce
  • 3 tsp Minced Garlic
  • 1 (14oz) can Diced Tomatoes
  • 3 Beef Bouillon Cubes + 1 1/2c Water OR 1 (14oz) can Beef Broth
  • 1 tsp Crushed Bay Leaf (or substitute 1 Bay Leaf, but remove after cooking)
  • 1 Tbsp Cornstarch + 2 Tbsp Water
  1. 1) Place beef in as small as a 4 quart slow-cooker.
  2. 2) In a small bowl or ramekin, combine Dry Seasonings. Sprinkle seasonings over beef; toss to coat.
  3. 3) Then, top seasoned meat with onions and bell pepper.
  4. 4) For Broth: In a medium sauce pan over medium-high heat, combine tomatoes, broth, Worcestershire sauce, and garlic. When tomato mixture comes to a boil, remove from heat.
  5. 5) Pour hot tomato mixture over beef in slow-cooker. Sprinkle with Bay leaf.
  6. 6) Cover and cook until tender on High 4-41/2 hours OR Low 7-71/2 hours.
  7. 7) Skim off any visible fat. Then, add cornstarch and water mixture. Cook on High, 10-15 minutes, stirring occasionally, until there is a slight thickening of the broth.
  8. Serve over Egg Noodles or Potato Gnnochi, *sprinkled with Parsley.
Additional serving suggestions: I have also made this as "Hungarian Beef Stew-Lash" by making up a batch of this Goulash, and mixing in two cans of a Tomatoes, Okra, and Corn mix, with water, and a beef bouillon cube! A recipe I made my own by substitutions and adding in additional ingredients.