Make this slow-cooker version of Hungarian goulash by first browning the cubes of beef in a skillet then simmering the beef in a slow cooker along with onion, bell pepper, garlic, tomato paste and broth. Serve the saucy beef mixture over egg noodles for a hearty one-dish meal.
2 tablespoons vegetable oil
2 pounds beef chuck, cut into 2-inch pieces
2 onions, chopped
2 cloves garlic, chopped
1 tablespoon paprika
1 teaspoon caraway seeds
1 tablespoon tomato paste
2 cups low-sodium chicken broth
1 red bell pepper, cored, seeded and chopped
Salt and pepper
1/2 cup sour cream, optional
How to Make It
Warm oil in a large skillet over medium-high heat. Add beef and cook, turning, until browned on all sides, 5 to 7 minutes. Remove to a slow cooker and pour off all but 2 Tbsp. fat from skillet.
Add onions to skillet and cook, stirring, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Stir in paprika, caraway seeds, tomato paste and chicken broth. Bring to a boil, stirring to pick up any browned bits on bottom of skillet, and pour over beef in slow cooker. Add bell pepper, cover and cook on low for 6 hours.
Season with salt and pepper. Serve hot, with sour cream on the side, if desired.