This recipe is from the book I reviewed yesterday - The 150 Best Slow Cooker Recipes. I adapted it slightly, but don't think the outcome would be much different if doing the original The potato dumplings are a really delicious choice for this goulash, but if you are pressed for time, serve goulash on top of wide noodles or mashed potatoes.
adapted from the recipe in The 150 Best Slow Cooker Recipes.
serves 6
For the goulash:
1 tablespoon olive oil
2 1/2 pounds stew meat, cut in large chunks
2 cups onions, diced
4 garlic cloves, chopped
2 tablespoons paprika
1 teaspoon dried marjoram
1 teaspoon pepper
1/4 cup flour
1 small can tomato paste
1 1/2 cups beef stock
1/2 cup sour cream
For the potato dumplings:
4 medium potatoes, peeled and cubes
1/2 cup plain bread crumbs
1 egg
1/2 teaspoon salt
fresh parsley, chopped for garnish
In a large saute pan over medium high heat add the olive oil and brown the stew meat in batches. Transfer to slow cooker.
In the same pan, reduce the heat to medium and add onions and garlic and saute for 3 - 4 minutes. Add paprika, marjoram pepper, and flour and cook for an additional minute. Add tomato paste and stir well. The mixture will be thick. Add beef broth and cook, stirring, for a minute or two.
Transfer mixture to slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 - 5 hours. The beef will be very tender and shred easily.
About an hour before dinner time, make the potato dumplings. Cook potato chunks in a large pot of water until tender. Drain and mash until smooth. Add bread crumbs, egg, and salt and mix well. Form into 2 inch balls. Set aside.
Stir sour cream into goulash. Top with potato dumplings, spooning some of the sauce over them. Cover and cook on HIGH for about 15 to 20 minutes. Serve.
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