Goulash with Noodles
Category: Crockpot recipes
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Serves/Makes: 8
Ready in: > 5 hrs
- 2 pounds beef rump or other pot roast, cut into 1 1/2-inch cubes
- 2 tablespoons vegetable oil or nonstick cooking spray
- 6 medium onions, halved lengthwise and thinly sliced
- 2 cups chopped fresh mushrooms
- 1/2 cup water
- 1 tablespoon paprika
- 1/4 teaspoon black pepper
- 1 can (15 ounce size) crushed tomatoes, with juice
- 1 pound wide egg noodles
- caraway seeds for garnish (optional)
- sour cream (optional, but highly recommended)
Brown beef cubes in oil or nonstick cooking spray in skillet over medium heat until browned on all sides, about 5 minutes. Transfer beef to 5- or 6-quart slow-cooker. Brown onions and mushrooms in same skillet for about 3 minutes. Add to meat. Bring water to boil in skillet and pour into slow-cooker, scraping brown bits in. Add paprika, pepper and tomatoes; mix well. Cover and cook on low setting until beef is tender, 8 to 10 hours. Cook noodles according to package directions and spoon goulash over them. Garnish with caraway seeds and dollop of sour cream, if desired. Goulash freezes well for up to a month.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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