Crock Pot Hungarian Goulash

How to Make

• Step 1: Beef ... Let the beef come to almost room temperature. Then, add the flour, salt, and pepper to a large ziplog bag; or even a small brown lunch bag - or; you can always use a bowl too. Add the beef, and shake or mix; until the beef is completed coated with the flour mixture. Shake off excess flour; and, set to the side.

• Step 2: Saute ... Bring a a large non-stick pan up to medium high to heat heat; then, add the butter and olive oil. Saute the beef until golden brown on all sides. Then, transfer them to the crock pot. Do NOT overcrowd the pan; so, cook the beef in batches to make sure they brown. If you overcrowd the pan; they can steam vs brown - which you don't want.

• Step 3: Deglaze ... Once all the the beef is browned and in the crock pot; add the chicken broth, scraping up any bits; and, pour over the beef.

• Step 4: Vegetables and Sauce ... NOTE: Carrots - I prefer to grate the carrots, then rough chop; you can always do this in a food processor too - but, it doesn't take any time. And, you can always use a bag of grated carrots from the grocery store too. You can cut them in rounds; but, I really like the carrots to break down as they cook. They really add a nice sweetness without really seeing them. That is just my preference.

• Step 5: Then, add all the other vegetables to the crock pot. Then, add the tomato sauce, worcestershire, broth, marjoram, bay leaves, paprika, caraway, a pinch of salt and pepper (you can re-season later), to a small bowl and mix. Add the sauce to the crock pot; and, toss everything together. You will add the vinegar and parsley later; when you add the gravy.

• Step 6: Cook ... Low heat for 7-10 hours; or, 4-6 on high. Please remember; the newer pots cook much hotter than the older pots. My newer pot takes right between 7-8 hours.

• Step 7: Finish ... Once everything is tender; add the vinegar, corn starch slurry (corn starch mixed with water) - and, mix until the sauce begins to thicken. Thicken it as much as you like. I actually prefer a thinner sauce; but, if you like a thicker sauce ... you can make a bit more slurry to add to the sauce. Finish with the parsley, season with any additional salt and pepper; cover and cook just a minutes until combined. Transfer to a serving bowl and take to the table. DON'T forget to remove the bay leaves.

• Step 8: Serve and ENJOY! ... I prefer to serve this family style. Make a pot of noodles and let everyone help themselves. Now, you can always serve this on a big serving platter - but, this is supposed to be easy. Don't forget a small bowl of sour cream and chives as a garnish; and, a simple wedge salad on the side.