Slow Cooked Spicy Goulash Food

SLOW COOKER GOULASH

Steps:

• Brown ground beef and add to slow cooker
• Stir in all remaining ingredients except pasta which we will add toward the end
• Cover and cook 2-3 hours on high or 4-6 on low (can let simmer on low up to 8 hours)
• Add the pasta in the last 30-45 minutes and be prepared to eat right away when it's done so it doesn't get too soft from overcooking

SLOW-COOKED SPICY GOULASH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

SPICY GOULASH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

SMOKED PAPRIKA GOULASH FOR THE SLOW COOKER

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
• Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
• Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
• Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
• Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

CROCK POT HUNGARIAN GOULASH

Steps:

• Place meat in crockpot and cover with sliced onion.
• Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat.
• Cover and cook on low for 8 to 10 hours.
• Turn control to high.
• Dissolve flour in a small amount of cold water and stir into meat mixture.
• Cook on high for 10 to 15 minutes or until slightly thickened.
• Serve over noodles or rice.

SLOW-COOKER BEEF GOULASH

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

SPICY BEEF GOULASH

Steps:

• Cut beef into bite-sized cubes.
• In a large skillet brown bacon then remove, cool slightly and chop into large pieces (do not drain the bacon fat).
• In the same pan; add onion and garlic, saute until softened.
• Add paprika and chili flakes to the onion/garlic and cook stirring for 30 seconds.
• Add the meat cubes with all the other ingredients except the sour cream; cover and cook over low heat until meat is tender (about 1-1/2 hours) stirring often.
• Just before serving mix the flour and the sour cream together, and stir into the goulash.
• Cook and stir 1-2 minutes until well combined (do not boil).