My Aunt Jenny really likes goulash and beef stew. Since she's not familiar with making Western foods, she asked if I can make it for her. I don't really have the patience to wait hours for my food to be cooked so this is the first time I made something like this. I figured it should be pretty similar to a pot roast. I looked through tons of recipes and came up the this recipe. This is not an authentic Hungarian goulash, more like a cross between goulash and regular beef stew.
- 2 1/2 lb beef shank, cut into 1 1/2 inch cubes
- 2 1/2 cups onions, cut into quarters
- 2 tbs vegetable oil or light olive oil
- 1 can (15 oz) tomato puree
- 1 1/2 cups of water
- 2 tsp yellow mustard
- 1 tbs Worcestershire sauce
- 2 tbs ketchup
- 1/2 tsp caraway seeds
- 1 bay leaf
- 1 tbs sugar
- 1 tbs flour
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 2 tsp smoke paprika
- 2 tsp paprika
- 1 tsp sea salt
Step 3 (optional)
- 2 cups of carrots, cut into 3 inch pieces
- 2 cups of russet potatoes, peeled and cut into 3 inch chunks
- 1 cup of sliced mushrooms
Step 1:Heat a large skillet then add in 2 tbs of oil. Add beef and onion, cook until meat is slightly brown.
Step 2: Add all the ingredients from step 2 into the slow cooker. Stir and mix well. Add the browned beef and onion into the pot.
Step 3: Cook on high for 5 hours (add the carrots,potatoes, mushrooms one hour before it's done). Or if you cook on low, takes 8-10 hours (add the carrots,potatoes, mushrooms 2 hours before it's done).