I realize it’s not the time for goulash, at least not where we live. But, having just spent a week in Colorado. I also realize this classic Hungarian dish could come in quite handy mid-August. Highs of low 60’s in the middle of the day, cooling down to 40-something in the evening? That’s goulash-friendly all the way. Come to think of it, using the crock pot in the summer is a pretty nice way to approach cooking. And yes, I’ve been known to enjoy a hearty beef stew in Kansas at the height of the summer and not even feel awkward about it. It is not a common meal for us during this season, but when I get that craving for comfort food, I listen to my body and go for it.
CROCK POT BEEF GOULASH
(inspired by America’s Test Kitchen)
2 medium shallots, minced
1/8 cup sweet paprika
¼ cup tomato paste
3 tablespoons vegetable oil
2 garlic cloves, minced (optional)
1 teaspoon caraway seeds
2 cups chicken broth
⅓ cup soy sauce
1 tablespoon Minute tapioca
2 bay leaves
1 piece of boneless beef chuck (4 to 5 pounds), cut into 1½-inch chunks
Salt and pepper
⅓ cup sour cream
2 tablespoons minced fresh parsley
Season the pieces of beef with salt and pepper and reserve.
In a small skillet, heat the oil, saute the shallots until translucent, add the paprika, tomato paste, garlic, and caraway seeds. Stir until fragrant, transfer the mixture to the slow-cooker. Add the chicken stock, soy sauce, tapioca, and bay leaves. Place the seasoned beef over the sauce, mix it to coat the pieces.
Cover and cook until beef is tender, 9 to 11 hours on low. Discard bay leaves. In a bowl, combine 1 cup hot stew liquid with sour cream, then stir the mixture into stew. Adjust seasoning with salt and pepper. Serve with fresh parsley sprinkled on top.
to print the recipe, click here
Comments: If you happen to own this product reviewed a while ago by Mimi, definitely put it to use in this recipe. I have used it in the past, but ran out of it and completely forgot to re-order, Not the type of ingredient easy to find where we live. As to the recipe, do not get pre-cut stew beef. It is simply not the same as getting a beautiful, marbled piece of chuck roast and cutting it yourself. Especially using the crock pot for so many hours, it makes a difference in the texture of the meat. The packages sold at the grocery store are usually cut too small and often go through some process to tenderize them. No bueno.
I have a confession to make. After enjoying goulash as it was meant to be enjoyed, over a hot, delicious bowl of buttered noodles, I’ve been known to push the boundaries of fusion cuisine. Leftover goulash going on a date with a corn tortilla might sound a bit odd, but… I find it truly delicious. And if you crumble feta cheese on top, you won’t be hurting my feelings… I might do the same later…
ONE YEAR AGO: Post-workout Chia Yogurt Bliss
TWO YEARS AGO: Tomato Tatin
THREE YEARS AGO: Best Thing I Ever Made: Chocolate Chip Cookies
FOUR YEARS AGO: Farofa Brasileira
FIVE YEARS AGO: Thai-Inspired Pork Tenderloin
SIX YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’
SEVEN YEARS AGO: Summer’s Tomatoes
EIGHT YEARS AGO: Leaving on a jet plane…