Goulash is a hungarian beef stew, seasoned with paprika and other spices. It is very tasty and a famous European dish. You can also add other vegetables like potatoes or carrots and others would love to add elbow macaroni as a variance. In our country it is almost equal to mechado..except this one taste different because of the spices and the beef is tossed in all purpose flour and served with sour cream.
2 pounds boneless beef chuck, cut into 1″ cubes
2 Tablespoons all purpose flour
1 small onion, diced or optionally, 1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon pepper
1 (15 ounce) can tomato sauce
1 cup fresh or canned sliced mushrooms
1/2 cup sour cream
Cook beef or meat in slow cooker; add flour, and toss with meat until meat is coated. Add onion, optional garlic powder, salt, paprika, pepper, and tomato sauce.
Cook over low for approximately 6 – 10 hours or check if the meat is already tender.
Just before serving, you can prepare, wash and drain the can of sliced mushrooms. Add the mushrooms and sour cream about 10 minutes before serving your goulash. This makes it so tasty and fresh. Happy cooking!
Serves 6 – 8.
Cook Notes: if crockpot is not available, you may also bake it in a casserole with a cover at a preheated oven of 350 degrees for about 3 hours.
(Reprinted and adapted from, “Atlanta Cooknotes 80th Anniversary edition,” by The Junior League of Atlanta, Georgia, published 1996.)