Slow Cooker Goulash with Hungarian Salami
Cooked in a slow cooker, this tasty Hungarian stew with beef and salami makes a comforting dinner any night of the week.
- 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
- 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.