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Slow Cooker Goulash with Hungarian Salami

INGREDIENTS

  • 1 1/2 lb (750 g) stewing beef
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (30 mL) canola oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 2 tbsp (30 mL) paprika
  • 2 tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) reduced-sodium beef broth
  • 1 can (398 mL) diced tomatoes
  • 1/4 cup (60 mL) tomato paste
  • 4 oz (125 g) Mastro® Hungarian Salami, chopped
  • 2 carrots, cut into chunks
  • 4 bay leaves
  • 12 oz (375 g) egg noodles
  • 2 tbsp (30 mL) finely chopped fresh parsley

Directions

  • Pat stewing beef dry with paper towel. Season with salt and pepper. Heat oil in large skillet set over medium heat. Cook beef in batches for 5 to 8 minutes or until browned. Add to slow cooker.
  • In same skillet, cook onion, garlic and paprika for 2 to 3 minutes or until onions are slightly softened. Sprinkle flour over top; cook for 1 minute. Slowly whisk in broth; bring to boil. Cook for 2 minutes. Pour over beef in slow cooker. Stir together diced tomatoes and tomato paste; add to slow cooker along with salami, carrots and bay leaves.
  • Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours or until beef is very tender. Remove and discard bay leaves.
  • Meanwhile, cook noodles according to package directions; drain and toss with goulash. Sprinkle parsley over top.
  • Tip#1: Alternatively, serve goulash with boiled potatoes or rice.
  • Tip#2: Alternatively cook goulash on the stove top if desired.

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