Slow Cooker Goulash with beets & parsley pasta From Cuisine at Home

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  1. 1 boneless beef chuck roast, seasoned with salt and black pepper (3 lb)
  2. 1/4 cup all-purpose flour
  3. 2 Tbsp olive oil
  4. 2 cups diced onion
  5. 2 cups fresh peeled, diced beets
  6. 1 cup diced celerey
  7. 1cup sliced carrots, 1/4 inch thick
  8. 1/4 cup tomato paste
  9. 2 Tbsp minced garlic
  10. 2 Tbsp Hungarian paprika
  11. 2 tsp ground cumin
  12. 2 tsp coriander
  13. 1 tsp caraway
  14. 1/2 cup dry red wine
  15. 1 1/2 cups low sodium beef broth
  16. 1/4 cup chopped fresh parsley
  17. 2 tsp red wine vinegar
  18. 1 lb dry egg noodles
  19. 1/2 stick unsalted butter (4 Tbsp)
  20. 1/2 cup chopped fresh parsley
  21. Sour cream

  22. 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.

  23. 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.

  24. 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.

  25. Add 1/4 cup parsley and vinegar; season with salt and pepper.

  26. 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.

  27. Serve goulash over noodles and garnish with sour cream.
May 2013

This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.

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