Slow Cooker Hungarian Goulash

Combine 1/4 cup sweet paprika, 1 teaspoon caraway seeds, 2 teaspoons dried marjoram, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 heaping tablespoon flour in a large Ziploc bag.

Add the stew meat to the bag, zip it up, and shake until the meat is thoroughly coated.

Heat 3 tablespoons olive oil in a large skillet and sauté the chopped onion until tender, about 3 to 4 minutes.

Add 1 teaspoon minced garlic to the onions and sauté for 1 minute.

Add the seasoned meat to the skillet and cook until well browned, stirring occasionally.

Add the can of fire roasted tomatoes with the juice to the skillet and stir, then turn off the heat.

Transfer the meat mixture to the slow cooker, ensuring all juices and onions are included.

Add 3 cups beef broth and 2 tablespoons Worcestershire sauce to the slow cooker and stir gently.

Add 4 sliced carrots and 3 turnips to the slow cooker and stir until thoroughly mixed.

Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

When there is 1 hour left of cooking time, add 5 ounces of chopped sweet peppers to the slow cooker and mix carefully.

In a large pot, add salt and bring water to a boil.

Once boiling, add egg noodles and cook for 6 to 7 minutes until al dente.

Remove the lid from the slow cooker and turn the heat to high if it is not already.

Take 1/4 cup of the stew juice and set aside.

In a small bowl, combine 2 tablespoons of cornstarch with the reserved stew juice, stirring gradually to avoid clumping.

Pour the cornstarch slurry into the slow cooker and stir until the sauce thickens.

Drain the cooked noodles and serve the Hungarian goulash over the noodles.

Equipment Needed

Allergens