I have always been a big fan of “American” style goulash that I grew up with. I decided to change it up and try this recipe I saw on EatingWell.com While it turned out good (after the addition of some brown sugar since it was bitter) we still prefer the American style. We served ours over noodles.
- 2 pounds beef stew meat, (such as chuck), trimmed and cubed
- 2 tsp caraway seeds
- 1 1/2-2 tbsp sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
- 1/4 tsp salt
- Freshly ground pepper, to taste
- 1 large or 2 medium onions, chopped
- 1 small red bell pepper, chopped
- 1 14oz can diced tomatoes
- 1 14oz can reduced-sodium beef broth
- 1 tsp Worcestershire sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tbsp chopped fresh parsley
- Brown Sugar to taste
Place beef in a 4-quart or larger slow cooker.
Crush caraway seeds with the bottom of a saucepan . Transfer to a small bowl and stir in paprika, salt and pepper.
Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. (I skipped the simmering part)
Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. (At this point I added the brown sugar.) Serve sprinkled with parsley.