If you're like me, the words "beef goulash" conjure images of ground beef and cans of cream of something soup combining to form a disgusting grayish colored mess of glop.
But the America's Test Kitchen cookbook has a different kind of recipe for goulash that is super simple, contains no cream of anything soups, and has the best flavor ever. It was such a fabulous meal, I decided to share the recipe.
5 pound beef chuck roast trimmed and cut into 1 1/2 inch pieces ( I only used 2 pounds meat and I also used bottom round roast and mine turned out fine...there is flexibility here.)
5 TBS sweet paprika
2 TBS vegetable oil
2 onions, chopped medium
2 red bell peppers, chopped medium
6 garlic cloves minced
3 cups chicken broth (divided use)
2 TBS tomato paste
1/2 cup flour
1/2 cup sour cream
3 TBS red wine vinegar
minced fresh parsley
Season meat pieces with salt, pepper and 1 TBS of paprika, then brown in hot oil (may take 2 batches.)
Place meat in slow cooker. Add oil to skillet if needed and sauté onion and peppers along with 4 TBS of paprika. Add garlic after veggies are soft and sauté additional 20 seconds. Stir in 2 1/2 cups of broth and tomato paste, scraping up browned bits. Bring to simmer then pour into slow cooker. Cover and cook. (9-10 hours on low, 6-7 hours on high.) At end of cooking time, whisk flour with sour cream and 1/2 cup broth until smooth then stir into slow cooker. Cover and continue to cook until sauce is thickened (about 15-30 minutes.) Before serving, stir in vinegar. Garnish with parsley is desired.
Serve over egg noodles. This is truly yummy, people. It is very different from anything I have made before. And it makes a nice big pot of food for a crowd, or for good leftovers during the week.