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Slow Cooker Beef Goulash

Slow Cooker Beef Goulash


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.


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