Slow Cooker Hungarian Goulash
A hearty dish that makes for great comfort food on a cold winter day. This is one of those dishes that tastes even better the second day.
Equipment
- Slow Cooker
- blender, or food processor
Ingredients
- 1 3-pound boneless chuck roast, trimmed and cut into 2-inch pieces
- 1 12-ounce jar roasted red peppers, drained
- 3 tbsp hot paprika
- 2 tbsp smoked paprika
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 2 tbsp avocado oil
- 6 cups chopped onion
- 4 large carrots, cut into 1-inch chunks
- 2 tsp salt, divided
- 1 tsp black pepper
- 3 tbsp flour
- 1 bay leaf
- 1/3 cup red wine
- 1 cup sour cream
- 2 tbsp minced parsley
Instructions
- Season beef with salt and pepper and transfer to slow cooker
- In a food processor or blender, puree red peppers, paste and vinegar until well blended, about 2 minutes.
- In a dutch oven over medium heat, heat oil and add carrots, onion and 1 teaspoon salt. Cover and cook until onions are soft, about 8 minutes.
- Stir in flour, remaining salt and pepper, bayleaf and red pepper mixture. Cook until mixture starts to brown, about 2 minutes. Stir in wine and scrape up any browned bits. Transfer mixture to slow cooker and stir until beef is coated.
- Cover and cook until meat is tender, about 7 hours on low. Turn off slow cooker and let stew rest for 5 minutes. Skim off any fat and discard bay leaf.
- Transfer 1/3 cup of hot stew to small bowl. Combine with sour cream and return to stew.
- Add additional salt and pepper to taste, and sprinkle with parsley.