Name: Slow Cooker Steak Goulash
Prep time: 30 min
Cook time: 240 min
Ingredients: 8 oz Beef stew meat (diced into 1 inch pieces); 2 TBSP Extra-virgin olive oil; 1/4 cup Shallot (roughly chopped); 1 Red bell pepper (sliced); 3 cloves Garlic (chopped); 1 TBSP Paprika; 1 tsp Caraway seeds; 3/4 cup Canned diced tomato; 1 cup Beef broth; Salt; Black pepper; 2 slices Crusty bread; 4 tsp Butter; 2 TBSP Sour cream; 1 TBSP Fresh parsley (chopped); 1/2 cup White rice; 1 TBSP Extra-virgin olive oil; 1 cup Broccoli (cut into small florets); 2 cloves Garlic (sliced); 1/4 cup Chicken broth; 24 oz Sparkling water; 8 slices Cucumber; 2 tsp Lemon juice; 2 tsp Sugar

Slow Cooker Steak Goulash

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Prep Time: 30

Cook Time: 4

Servings:

Calories: 588kcal

Ingredients

Goulash

8 oz Beef stew meat diced into 1 inch pieces
2 TBSP Extra-virgin olive oil
1/4 cup Shallot roughly chopped
1 Red bell pepper sliced
3 cloves Garlic chopped
1 TBSP Paprika
1 tsp Caraway seeds
3/4 cup Canned diced tomato
1 cup Beef broth
Salt
Black pepper
2 slices Crusty bread
4 tsp Butter
2 TBSP Sour cream
1 TBSP Fresh parsley chopped

Rice

1/2 cup White rice

Broccoli

1 TBSP Extra-virgin olive oil
1 cup Broccoli cut into small florets
2 cloves Garlic sliced
1/4 cup Chicken broth

Cucumber Lemon Spritzer

24 oz Sparkling water
8 slices Cucumber
2 tsp Lemon juice
2 tsp Sugar

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Place a pot or braising pan over high heat. Add the olive oil and brown the beef in batches, transferring to a plate as you go.
Once the meat has all browned, lower the heat to medium and return it back into the pot, along with any juices from the plate. Add the shallots and peppers and fry together for a couple more minutes. Add the garlic, paprika, caraway, tomatoes, and broth. Season well with salt and black pepper. Bring to a simmer.
If using a slow cooker: Transfer the contents of the pot to the slow cooker and cook until the meat is really tender, about 3 to 4 hours (refer to the instruction manual for cooking time and settings).
If using the oven: Preheat the oven to 300℉ (148℃); cover with a tight-fitting lid and cook in the oven until the meat is very tender, about 3 to 4 hours.
Cook the rice according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm prior to serving.
Make the broccoli: Heat the oil in a skillet over medium-high heat until it shimmers. Add the broccoli and sauté until it is bright green and some of the stems and tips of the florets are lightly charred, about 5 to 7 minutes. Add the garlic and season with salt. Continue to sauté until the garlic is fragrant, about 30 seconds. Add the broth, cover, and cook until it is vibrant green and tender, about 1 to 2 minutes.
Toast the bread then spread with butter.
Mix together the sparkling water, cucumber, and lemon juice. Mix in sugar to taste for a hint of sweetness. Serve over ice if desired.
Portion the goulash and top with a dollop of sour cream and parsley. Serve with rice, broccoli, bread, and spritzer.

Nutrition