Old World Hungarian Goulash Recipe #203391
One of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beef
by Printessa
5 hours | 20 min prep
SERVES 8 -10
- 1 tablespoon butter
- 1 1/2 lbs ground beef
- 1 large red onion, diced
- 1 (14 1/2 ounce) can beef broth
- 1 (6 ounce) can can tomato paste
- 2 (14 1/2 ounce) cans crushed tomatoes
- 3 garlic cloves, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon season salt
- 1/8 teaspoon liquid smoke
- 1 cup cold water
- 3 tablespoons all-purpose flour
- 1 green bell pepper, cut into strips
- 16 ounces elbo macaroni, package, Partially cooked according to directions
- Heat butter in a large skillet over medium-high heat.
- Cook beef in butter, stirring occasionally, until lightly browned.
- Do not drain.
- Place beef and sliced onion in a slow cooker.
- Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
- Cover and cook on low heat 4-5 hours (I always use the longer cook time).
- Mix water and flour; gradually stir into beef mixture.
- Stir in green pepper.
- Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.
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5 stars