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Title: Hungarian Goulash
Categories: Beef, Vegetables, Dairy, Pasta
Yield: 12 servings

3 md Onions; chopped
2 md Carrots; chopped
2 md Bell peppers; chopped
3 lb Beef stew meat
3/4 ts Salt; divided
3/4 ts Pepper; divided
2 tb Olive oil
1 1/2 c Beef broth
1/4 c A-P flour
3 tb Paprika
2 tb Tomato paste
1 ts Caraway seeds
1 cl Garlic; minced
ds Sugar
12 c Uncooked whole wheat egg
- noodles
1 c Sour cream

Place the onions, carrots and green peppers in a 5-qt.
slow cooker. Sprinkle meat with 1/2 teaspoon salt and
1/2 teaspoon pepper. In a large skillet, brown meat in
oil in batches. Transfer to slow cooker.

Add broth to skillet, stirring to loosen browned bits
from pan. Combine the flour, paprika, tomato paste,
caraway seeds, garlic, sugar and remaining salt and
pepper; stir into skillet. Bring to a boil; cook and
stir for 2 minutes or until thickened. Pour over meat.
Cover and cook on low for 7-9 hours or until meat is
tender.

Cook noodles according to package directions. Stir sour
cream into slow cooker. Drain noodles; serve with
goulash.

Marcia Doyle, Pompano, Florida

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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