Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours, 25 minutes
Yield: 6-8 servings
Ingredients:
- 6 slices bacon
- 1/3 cup flour
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-1/2 pounds round steak, trimmed and cut into strips
- 2 tablespoons olive oil
- 2 onions, chopped
- 5 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes, undrained
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon caraway seeds
- 1 bay leaf
- 20-ounce can reduced sodium beef broth
- 1 red bell pepper, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
Preparation:
On plate, combine flour, paprika, salt, and pepper. Toss beef in this mixture. Add olive oil to pan and brown coated beef for 2-3 minutes on each side. Remove to 4 quart slow cooker.
Add onions and garlic to pan and cook for 5-7 minutes until tender, stirring to remove drippings. Add tomatoes, tomato paste, Worcestershire sauce, caraway seeds, bay leaf, and beef broth; bring to a simmer.
Pour this mixture over beef in slow cooker. Add red bell pepper. Cover and cook on low for 7-9 hours until beef is very tender. Remove bay leaf and discard, then stir in bacon, red wine vinegar, and lemon juice and cook for a few minutes longer. You can thicken this mixture, if needed, with 2 tablespoons cornstarch mixed with 1/4 cup water. Stir in and cook on high for 20 minutes. Serve the goulash over hot cooked noodles tossed with sour cream, or with Creamy Spicy Noodles.
