Hungarian Goulash (Slow Cooker!)

Ok, don't let the name scare you off, this is delicious. It's just been sitting here in my trusty old America's Test Kitchen book for the last 4 years and I tried it for the first time tonight. After trying Goulash for the first time on my 10-day in Germany, I have at least had it in my mind that this was something worth trying again because it was amazing there. Why it has taken me so long I don't know. I also figured I needed to get in as many hearty winter meals as possible before it gets to a normal Texas temperature around here.

In a new commitment to not eating out I have been using my crock pot roughly 5 times a week. Mine tends to cook extremely fast so I cooked this on low for about 6 hours and it was perfect. A word of warning: if you are prone to heartburn or indigestion this may not be the dish for you as it is chock full of red peppery goodness.

You will need:
1 boneless beef roast cut into 1 inch pieces (or pre cut stew meat, which is what I used- the recipe says 5 lbs but that is WAY more than what I used and it was fine
5 TBSP sweet paprika (make sure on this or have a nice spicy surprise for dinner)
2 TBSP oil
3 onions, roughly chopped
2 red bell peppers, roughly chopped (stemmed and seeded, obvs.)
6 garlic cloves, minced
3 cups low sodium chicken broth
2 TBSP tomato paste
1/2 cup flour
1/2 sour cream
3 TBSP red wine vinegar
1/4 parsley, minced (I left this out)

Brown the meat (or don't if you want to save time) and remove from pan
Add peppers, onions, 1.4 tsp of salt and paprika. Cook about 5-10 min until veggies are soft
Stir in garlic until fragrant and add tomato paste and broth
Bring to simmer and add to slow cooker
n.b. I think you could omit all of this prep and put it directly in the slow cooker- ATK seems to think differently but hey, not all of us have endless amount of prep time

Cover and cook on high for 6-7 hours (depending on your crock pot) until meat is tender
About 20 minutes before serving mix water, broth and sour cream together and add to pot. Let it cook until the sauce starts to thicken, about 20 minutes longer. Add vinegar before serving (I gave it another 5 minutes after adding to let the flavor mix in)

I served this over egg noodles per the recipe's suggestion.