My slow cooker has been kicked into high gear lately. Based on my blog’s stats, you guys love a good slow cooker meal, and for that, I’m thankful…because I feel like I’m throwing a lot of them at you!!
With two active girls at home, our pre-dinner time of day is pretty busy shuttling them around to different activities. We like to keep a pretty strict schedule around here while we still can. I’m realistic and know that, at some point, their schedules will be so out of sync with each other that things will fall apart in that regard, but we keep things stable while we can. Bedtimes for the kids are still at a reasonable time, so dinner needs to be too. It’s nice to walk in from picking the kids up and have dinner pretty much ready to serve up as we walk in the door.
This is a great ready-to-go meal for a busy winter night. It’s hearty, and cozy and a great way to settle down a busy evening.
I started by mixing together my aromatics. In a small bowl, I stirred together a lot of chopped onion (Three whole onions!), some tomato paste, a hefty dose of sweet Hungarian paprika, some vegetable oil, minced garlic, and a teaspoon of caraway seeds.
I stirred it all together, and let it cook in the microwave for about five minutes, just until the onion had softened. Then, I poured it into my slow cooker.
To the slow cooker, I added some chicken broth, soy sauce, a quarter-cup of Minute tapioca (to help thicken things up), and some bay leaves.
I stirred that all up and then nestled in chunks of a boneless beef chuck roast, that I’d cut into pieces, salted, and peppered.
Once the meat was settled in, I put the cover on the slow cooker and let it cook on low for about nine hours.
When we got back home from gymnastics, I cooked some egg noodles on the stove top, and as they were cooking, turned off the heat and let the goulash settle for a few minutes. I skimmed the fat from the sauce, and removed the bay leaves.
Then, I whisked together a cup of the sauce with some sour cream. Bringing the sour cream to temperature with some of the sauce before whisking it into the rest of the sauce assures that the finished product won’t be curdled and clumpy.
I poured the sour cream mixture into the slow cooker, and stirred it in until it was evenly combined. And then, I finished off the goulash with some fresh chopped parsley, salt and pepper.
I served it up over buttered noodles, with a little more chopped parsley on top. The sauce was rich, and full of savory winter spice. The beef was tender, and delicious. And really, who doesn’t like buttered noodles? It was a great way to slow down our day. As the snowflakes settled outside, our day settled down too, and my little family started a cozy evening inside, in a perfectly delicious way.
SLOW COOKER GOULASH
Adapted from Slow Cooker Revolution
- 3 onions, chopped
- 1/4 cup sweet Hungarian Paprika
- 1/4 cup tomato paste
- 3 Tbsp. vegetable oil
- 6 cloves garlic, minced
- 1 tsp. caraway seeds
- 2 cups low-sodium chicken broth
- 1/3 cup low-sodium soy sauce
- 1/4 cup Minute Tapioca
- 2 bay leaves
- 1 (4 lb.) boneless beef chuck roast, trimmed and cut into 1 1/2 inch chunks
- salt and pepper
- 1/3 cup sour cream
- 2 Tbsp. minced fresh parsley
- buttered noodles for serving
- In a medium-sized bowl, combine the chopped onions, paprika, tomato paste, oil, garlic, and caraway seeds. Microwave, stirring occasionally, for 5 minutes, or until onions have softened. Transfer mixture to the slow cooker.
- Stir in the chicken broth, soy sauce, tapioca, and bay leaves.
- Season the chunks of beef with salt and pepper, and then nestle the pieces into the sauce in the slow cooker.
- Cover, and cook until the beef is fork tender, 9-11 hours on LOW, or 5-7 hours on HIGH.
- Turn off the heat, and let the stew settle for five minutes. Skim the fat from the surface of the stew. Discard the bay leaves.
- In a small bowl, whisk together the sour cream and 1 cup of the sauce from the slow cooker. Once combined, add this mixture back into the slow cooker, and stir to combine. If sauce is too thick, loosen with more chicken broth.
- Season with salt and pepper to taste, and stir in chopped parsley.
- Serve over cooked, buttered noodles.