Slow Cooker Goulash with beets & parsley pasta From Cuisine at Home
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- 1 boneless beef chuck roast, seasoned with salt and black pepper (3 lb)
- 1/4 cup all-purpose flour
- 2 Tbsp olive oil
- 2 cups diced onion
- 2 cups fresh peeled, diced beets
- 1 cup diced celerey
- 1cup sliced carrots, 1/4 inch thick
- 1/4 cup tomato paste
- 2 Tbsp minced garlic
- 2 Tbsp Hungarian paprika
- 2 tsp ground cumin
- 2 tsp coriander
- 1 tsp caraway
- 1/2 cup dry red wine
- 1 1/2 cups low sodium beef broth
- 1/4 cup chopped fresh parsley
- 2 tsp red wine vinegar
- 1 lb dry egg noodles
- 1/2 stick unsalted butter (4 Tbsp)
- 1/2 cup chopped fresh parsley
- Sour cream
- Coat roast in flour, then sear in oil in a large saute pan over high heat until deep brown on both sides, about 12 minutes. Transfer roast to slow cooker. Reduce pan heat to medium-high.
- Saute onion, beets, celery, and carrots in drippings until beginning to soften, 3 minutes. Add tomato paste, garlic, paprika, cumin, coriander, and caraway; cook 2 minutes more.
- Deglaze the pan with wine and cook until nearly evaporated, 1 minute. Add broth, bring to a boil, and transfer mixture to slow cooker. Cover slow cooker and cook roast until for-tender on high setting, about 4 hours. Shred meat, then return to slow cooker.
- Add 1/4 cup parsley and vinegar; season with salt and pepper.
- For the pasta, cook noodles in a large pot of boiling salted water according to package directions. Drain noodles and toss with butter and 12 cup parsley; season with salt and pepper.
- Serve goulash over noodles and garnish with sour cream.
This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.
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Slow Cooker Goulash with beets & parsley pasta From Cuisine at Home Recipe at a Glance
- COURSE: Main Dishes