Slow Cooker Hungarian Goulash

The hearty flavors in this dish make for great comfort food on cold winter days.  Delicious over homemade noodles.

Ingredients:

1 (4 pound) boneless chuck roast, trimmed and cut into 2 inch pieces
salt
pepper
1 (12 ounce) jar roasted red peppers, rinsed
1/3 cup sweet paprika
2 tablespoons tomato paste
1 tablespoon white vinegar
2 tablespoons vegetable oil
4 pound onions, chopped (about 6 cups)
4 carrots, cut into 1-inch chunks
3 tablespoons flour
1 bay leaf
5 tablespoons water
1 cup sour cream
2 tablespoons minced parsley

Directions:

• Season beef with 1 teaspoon salt and transfer to slow cooker
• Process red peppers, paprika, paste and vinegar in food processor, or blender, until smooth, about 2 minutes. Scrape down sides as needed.
• Heat oil in Dutch oven over medium heat.  Add onions, carrots, and 1 teaspoon salt. 
•  Cook, covered, until onions are soft, about 8 minutes.
• Stir in flour, bay leaf and red pepper mixture and cook until mixture starts to brown, about 2 minutes.
• Stir in water and scrape up any browned bits.
• Stir onion mixture in to slow cooker until beef is coated.
• Cover and cook until meat is tender--6-7 hours on high, or 7-8 hours on low
• Turn slow cooker off and let stew settle for 5 minutes
• Skim fat from surface and discard bay leaf.
• Combine sour cream and 1/2 cup hot stew liquid in small bowl and return to stew.
• Season with salt and pepper and sprinkle with parsley

Yields: 6 servings