- 2 pounds beef top round steak, cut into 1-inch cubes
- 1 cup chopped onion
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 bay leaf
- 1 cup (8 ounces) sour cream
- Hot cooked egg noodles
- Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender.
- Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles.
- Freeze option: Before adding sour cream, cool stew. Freeze stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Remove from heat; stir in sour cream. Yield: 8 servings.
Reviews forSlow-Cooked Hungarian Goulash
"The recipe as written is bland. This was delicious after my fixes. I followed the recipe once. This time, I added two cloves of garlic then braised the meat and deglazed the pan with the tomatoes. That was intentional. When I reached for my paprika, I found I was out. I used chili powder instead. Happy accident. I will never use paprika in this again. Maybe that disqualifies it as goulash, but I don't care, it was way better this way."
"It was good, but bland."
"Made this just as the recipe said and it was delicious!"
"I really liked this. A good dish for the winter months. Creamy and mild in taste. Had with egg noodles."
"My family enjoyed this recipe very much. I like the simplicity of it"
"Out of 7 reviews, I only see 2 that give this recipe higher stars, and both of those reviews had to "tweak" the recipe. I won't be making this."
"It was simple but bland."
"I made this and it turned out very very runny. Before feeding it to my boyfriend I had him taste it. He couldn`t spit it out fast enough."