30 ml (2 tbsp) all-purpose flour
2 ml (1/2 tsp) each salt and pepper
1 kg (2 lb) stewing beef, cut in 2.5 cm (1-inch) cubes
30 ml (2 tbsp) vegetable oil (approx)
2 onions, sliced lengthwise into eighths
2 cloves garlic, minced
175 ml (3/4 cup) red wine
250 ml (1 cup) bottled chili sauce
1 can (796 ml/28 oz) diced tomatoes
50 ml (1/4 cup) paprika
In a slow cooker, combine flour, salt and pepper. Add beef and toss to coat. In a large skillet, heat 15 ml (1 tbsp) of the oil over medium-high heat; brown seasoned meat in 4 batches, adding more oil as necessary. Return meat to slow cooker.
Add remaining oil to skillet; cook onions and garlic for 1 minute. Add wine and bring to a boil, scraping up brown bits from bottom of pan. Pour over beef, stir in chili sauce, tomatoes and paprika.
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until meat is tender.
Makes 10 servings.
Small-Batch Goulash: Prepare recipe as above, substituting 1 can (540 ml/19 oz) seasoned tomatoes for the plain tomatoes and reducing all ingredients by half. Cook on low for 5 to 6 hours or on high for 2 to 3 hours. Makes 4 servings.
Nutritional information per serving: 304 calories, 25 g protein, 16 g fat, 17 g carbohydrates.
Tip: No slow cooker? Use a Dutch oven to brown meat and then cover and simmer in a 160 C (325 F) oven for about 2 hours.
Source: Beef Information Centre.
