Recipe Details
Ingredients
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1tablespoonvegetable oil
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3onions, sliced
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3clovesgarlic, chopped
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¼cupsmoked Spanish paprika
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2teaspoonskosher salt
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1teaspooncoarsely ground black pepper
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3poundslean beef stew meat, cut into 1-inch cubes
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3tablespoonsvegetable oil, divided
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1 ½cupswater
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1(6 ounce) cantomato paste
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1(10 ounce) packageegg noodles
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½cupsour cream (Optional)
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8sprigsfresh parsley (Optional)
Cooking Directions
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Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at edges, 8 to 10 minutes. Add garlic and cook for 1 minute. Transfer mixture to a slow cooker. Cover and set cooker to Low heat.
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Mix together paprika, salt, and pepper in a large bowl. Toss meat cubes in the paprika mixture until evenly coated.
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Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape browned bits from the pan; pour liquid into the slow cooker. This prevents paprika from burning when you brown next batches of beef. Add another tablespoon of oil to the skillet and cook next batch the same way; repeat for third batch.
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Stir tomato paste and the rest of water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and cook uncovered, occasionally stirring, until noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
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Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.
Tips
To prepare a day in advance, transfer the goulash to a pot after cooking in the slow cooker and refrigerate overnight. Reheat on the stovetop over medium-low heat until goulash comes to a low simmer, 15 to 20 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories643 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 10g |
48% |
Cholesterol 182mg |
61% |
Sodium 795mg |
35% |
Total Carbohydrate 38g |
14% |
Dietary Fiber 5g |
16% |
Total Sugars 5g |
|
Protein 59g |
118% |
Vitamin C 48mg |
53% |
Calcium 109mg |
8% |
Iron 10mg |
55% |
Potassium 1231mg |
26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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