Recipes

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

1. 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.
2. 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.
3. 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.
4. Meanwhile, cook noodles according to package directions; drain and toss with goulash. Sprinkle parsley over top.
5. Tip#1: Alternatively, serve goulash with boiled potatoes or rice.
6. Tip#2: Alternatively cook goulash on the stove top if desired.