| Hungarian Goulash
1 pounds beef stew meat, cut into 1" cubes
1 large onion, chopped
2 garlic cloves, crushed
1 teaspoon of salt
1 teaspoon of freshly-ground black pepper
1 cup of water
2 tablespoons of tomato paste
2 tablespoons of sweet Hungarian paprika
1 cup of all-purpose flour
1 cup of water
1 cup of sour cream or plain yogurt
Hot cooked noodles or rice
2 teaspoons of dried dill weed or poppy seeds |
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-= Instructions =-
Place meat in a slow cooker; cover with onion and garlic. In a small bowl, combine salt, pepper, water, tomato paste, and paprika. Pour over meat mixture. Cover and cook on LOW 8 to 9 hours.
Turn control to HIGH. In a small bowl, combine flour, water, and sour cream or yogurt. Stir into meat mixture. Cook uncovered on HIGH 10 to 15 minutes or until slightly thickened.
Serve over cooked noodles or rice. Sprinkle with dill weed or poppy seeds.
Formatted for MC5 08-11-1999 by Joe Comiskey - joecomiskey@netzero.net
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