Name: Slow-Cooker Hungarian Goulash
Ingredients: 2 lbs beef stew meat; 1 lb white mushrooms (sliced); 4 carrots (sliced on an angle); 1 large yellow onion (diced); 1 rutabaga (peeled and diced); 1 parsnip (peeled and sliced); 3 garlic cloves (minced); 1/4 cup tomato paste; 3 Tbsp Hungarian paprika; 2 tsp sea salt; 3 Tbsp sweetener of choice (optional); 1/4 cup liquid amino acid (such a sBragg’s) or substitute soy sauce (optional); 1 tsp freshly ground black pepper; 4 cups beef broth; 1/2 cup chopped fresh parsley (for garnish)

Slow-Cooker Hungarian Goulash

Course

Main Dish

Servings

Ingredients

2 lbs beef stew meat
1 lb white mushrooms sliced
4 carrots sliced on an angle
1 large yellow onion diced
1 rutabaga peeled and diced
1 parsnip peeled and sliced
3 garlic cloves minced
1/4 cup tomato paste
3 Tbsp Hungarian paprika
2 tsp sea salt
3 Tbsp sweetener of choice optional
1/4 cup liquid amino acid (such a sBragg’s) or substitute soy sauce optional
1 tsp freshly ground black pepper
4 cups beef broth
1/2 cup chopped fresh parsley for garnish

Course

Main Dish

Servings

Ingredients

2 lbs beef stew meat
1 lb white mushrooms sliced
4 carrots sliced on an angle
1 large yellow onion diced
1 rutabaga peeled and diced
1 parsnip peeled and sliced
3 garlic cloves minced
1/4 cup tomato paste
3 Tbsp Hungarian paprika
2 tsp sea salt
3 Tbsp sweetener of choice optional
1/4 cup liquid amino acid (such a sBragg’s) or substitute soy sauce optional
1 tsp freshly ground black pepper
4 cups beef broth
1/2 cup chopped fresh parsley for garnish

Instructions

Put beef in slow cooker; add mushrooms, carrots, onion, rutabaga, parsnip, and garlic.
In a medium bowl, whisk together tomato paste, liquid aminos/soy sauce (if used), paprika, sweetener, salt, and pepper; then add broth and whisk.
Pour mixture over meat and vegetables.
Cover and cook on HIGH for 6 hours.
Serve topped with parsley.

Recipe Notes

Recipe courtesy of Carol Klotz, Lombard, Ill. (Bayfield co-op member)

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