2 lbs. chuck or round steak
1 large onion, chopped
Beef stock (May use Bouillon cubes or granules)
Red wine (optional)
Flour for dredging
2 Tbs. Paprika (may use more if desired)
3 - 4 Bay leaves (optional)
1 tablespoon caraway seeds (optional)
4 Tbs. Oil or other fat
1 cup water
1 / 2 cup flour
1. I like to toss the chunks of Beef with the paprika just like the Hungarian cowboys use to do when they traveled to preserve it. You can use a mix of flour and paprika if you want, but I just used the paprika here. I also blend in the salt here.
Get the onion and beef ready
2. Add the oil to the crockpot, preheat to high add the meat and brown. This may take 30 minutes, so stir it every once in a while. uncover after 15 minutes or so , and the excess moisture will evaporate.
3. When the meat is browned add the onions, caraway seed and bay leaf Add the stock and the red wine if you want.Cover and simmer the Goulash for 4 to 8 hours depending on which heat selection that you use. The meat should be tender enough to easily cut with a fork.
4. At this point if you want to thicken the Goulash mix a slurry of 1 cup water and 1 / 2 cup flour or cornstarch till smooth. mix while pouring in a steady stream, only enough to slightly thicken.
Cook the Goulash for another 20 minutes, to cook the flour and thicken completely. That is why we only slightly thicken as it will continue to thicken for a while as it cooks. You can always add a bit more water or stock to thin.
You can serve the Goulash with noodles, dumplings or even mashed potatoes. Here I made Schupfnudeln