Hungarian Beef Goulash
Servings: 8 servings
Cubed beef chuck roast is seared and slowly stewed with onions, paprika and caraway in this rich crock pot preparation.
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Instructions
- Cut chuck roast in small pieces - 1/2" to 3/4" cubes.
- Heat 2 cups of water with the bouillon cubes and stir to combine. I use the microwave and a glass measuring cup.
- Heat 1 tablespoon of oil over medium high heat in large cast iron skillet. When oil is shimmering, add about 1/3 of beef, spreading it out over the skillet to allow room to sear. Salt and pepper lightly when beef is in skillet.
- Stir beef and allow to sear on all sides. Remove from skillet to a slow cooker sprayed with cooking spray. Repeat two more times until beef is all seared and in the slow cooker.
- Add onions to skillet and allow to cook down for 3 to 5 minutes until softened. Add smashed garlic clove and paprika and stir, combining paprika with the onions and keeping mixture moving for about 3 minutes more.
- Sprinkle flour over the onion mixture and allow to brown slightly, stirring for another few minutes.
- Pour bouillon water over onions and stir until mixture thickens.
- Pour/spoon the gravy over the beef in the crock pot and add the basil, caraway seeds and thyme. Combine well.
- Cover crock pot and cook on low heat for 3 to 4 hours. Serve with sour cream and boiled, herbed potatoes.