Slow Cooker Smoked Paprika Goulash

Ingredients List

• 1 tablespoon vegetable oil

• 3 onions, sliced

• 3 cloves garlic, chopped

• ¼ cup smoked Spanish paprika

• 2 teaspoons kosher salt

• 1 teaspoon coarsely ground black pepper

• 3 pounds lean beef stew meat, cut into 1-inch cubes

• 3 tablespoons vegetable oil, divided

• 1 ½ cups water

• 1 (6 ounce) can tomato paste

• 1 (10 ounce) package egg noodles

• ½ cup sour cream (Optional)

• 8 sprigs fresh parsley (Optional)

Cooking Instructions

1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Sauté onions until soft and slightly caramelized around the edges, about 8 to 10 minutes. Add garlic and cook for another minute. Transfer this mixture to the slow cooker and set it to Low heat.

2. In a large bowl, combine paprika, salt, and pepper. Toss the beef cubes in this seasoning mix until fully coated.

3. Add another tablespoon of oil to the skillet and brown a third of the beef cubes, turning to ensure all sides are seared. Once browned, transfer the meat to the slow cooker. Pour 2 tablespoons of water into the hot skillet to loosen any browned bits, then pour this liquid into the slow cooker to prevent the paprika from burning during the next batches. Repeat this process for the remaining beef in two more batches.

4. Stir in the tomato paste and the remaining water into the slow cooker. Cover and cook on High for 4 to 5 hours, or on Low for 6 to 9 hours.

5. Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook, stirring occasionally, until al dente, about 5 minutes. Drain the noodles.

6. Serve the goulash over the cooked noodles, topped with a dollop of sour cream and a sprig of fresh parsley.

Cooking Tip

Nutritional Information (per serving)