Ingredients:
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)
Salt
Pepper
3 - 4 Bay leaves (optional)
1 tablespoon caraway seeds (optional)
4 Tbs. Oil or other fat
Slurry:
1 cup water
1 / 2 cup flour
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Directions:
It is important to use good paprika. I like the Hungarian Paprika because it is the most flavorful that I have found. There are others I am sure, but make sure it is fairly fresh and not been sitting in your cupboard for several years. |
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 |
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. |
 When the meat is browned add the onions, caraway seed and bay leaf |
 Add the stock and the red wine if you want.
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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. |
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At this point if you want to thicken the Goulash mix a slurry of 1 cup water and 1 / 2 cup flour 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. |
Here I added more paprika. This was a nice bright red Spanish paprika , it gave this batch more flavor and a bold reddish color. |
You can serve the Goulash with noodles, dumplings or even mashed potatoes. Here I made Schupfnudeln |
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