Shelly's Recipe

PEASANT GOULASH - Crock pot

Category: Stews

2 teaspoons olive oil
1 pound beef bottom round roast, cut into 1/2-inch cubes I used about 26 ounces
4 onions, cut into thin wedges
3 ounces button mushroom caps I used 8 oz of sliced fresh mushrooms
1 cup fat-free beef broth
1 can stewed tomatoes
2 cloves garlic, crushed
1 teaspoon cocoa
2 tablespoons paprika
1/2 teaspoon marjoram
1/4 teaspoon freshly ground black pepper
1 teaspoon browning and seasoning sauce
8 ounces wide noodles

Heat the oil in a large nonstick skillet over medium-high heat. Add the beef, onions, and mushrooms, and saute, stirring occasionally, until beef is lightly browned and the onions are translucent, 6 to 8 minutes.

Remove the beef mixture to the crockery pot. Pour the broth into the same skillet. Cook over medium heat, stirring and scraping constantly, for 2 minutes, to deglaze the skillet. Pour into the beef mixture. Stir in the tomatoes, garlic, cocoa, paprika, marjoram, and pepper. Cover and cook on LOW or HIGH until the beef is very tender, 6 to 8 hours on LOW or 4 to 6 hours on HIGH. Stir in the browning sauce.

Cook the noodles according to package directions. Drain well and divide among 6 plates. Top with the beef mixture.

Makes 6 servings.