Recipe by jellicle
"This is a very rich and flavorful beef dish with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice or potatoes."
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smoked Spanish paprika
coarsely ground black pepper
lean beef stew meat, cut into 1-inch cubes
vegetable oil, divided
1 1/2 cups
1 (6 ounce) can
1 (10 ounce) package
Other than braising this on the stove-top in a Dutch oven (four hours – three was not long enough) because I started it too late for the slow cooker, I made this as is – and I can’t imagine anything could be done differently that would have improved this. I was a little gun shy using all smoked paprika and had briefly considered playing it on the “safe” side by using it half and half with sweet paprika. I thought about substituting wine or broth for the water. I entertained the idea of adding mushrooms. In the end, however, I decided against all those changes I thought might make this “better” and in so doing we had a 5-star dinner resulting in clean plates and no leftovers. The meat is fork tender and the beautiful gravy thick, rich and boldly flavored. Different paprika, broth or wine rather than water, additions such as mushrooms – all unnecessary. There was enough depth and character to the dish with the onions, tomato paste and, of course, the smoky paprika. An absolutely delicious and satisfying cold weather dish with good old-fashioned charm.
There are few things worse than too much salt in a dish. Perhaps the measurement should be in teaspoons instead of tablespoons. It's a shame, because otherwise, I think this would have been pretty good. Seriously, the goulash was so salty that it was inedible. I tried the usual remedies to no avail. I followed the recipe to the letter. I think this recipe is worth trying, just for the smoked paprika.
The amount of salt in this recipe was corrected by the Staff on 2/18/2009.
My family really really enjoyed this. I thought it tasted great. Funny hubby said more salt and zing other then that, he'd like me to make it again....Me and the kids thought it was excellent. I ate it with out the noodles while everyone ate it with the noodles. Thanks for the recipe. It's a keeper.
Very good. I cooked on the stove top instead of a slow cooker for about 4 hours or so on very low. This makes a tasty gravy. I used half beef broth and half red wine instead of water (why add water when you can add flavor?) and bacon drippings to saute the beef but otherwise kept the ingredients the same. I did not sprinkle the meat with the paprika while browning; I sprinkled as it came out of the pan. We'll make this one again.
This was an awesome dish! I only used 2 lbs of beef stew meat and cut the salt down to less than 1 tsp, 2 tsp is way too much. In place of the water I used low sodium beef broth which was even more of reason to keep the salt to a minimum. One large vidalia onion was plenty of onion for this dish. My last modification was that I used sweet Hungarian paprika in place of the smoked as my store was fresh out of smoked paprika. I always use sweet Hungarian paprika in all my goulashes and paprikash type dishes anyway, although I would love to try this with the smoked next time. I served this over egg noodles with a spoon full of sour cream on each dish. I used a large saute pan and was able to brown all my paprika covered meat at the same time, however I only used 2 lbs so that is probably why. Do try this, it is great!!
This recipe is fantastic but it is NOT goulash! Goulash is a soup. However, this is so very tasty that I have to remember that people call things by different names. This is actually closer to Paprikas, which is very good also. The key is to use SMOKED paprika. Sometimes it is very hard to find. Regular paprika does not have the same flavor. You want to try and find Pimenton dulce as that is the sweet smoke paprika. Excellent recipe!
So tasty! I modified this to cook on the stovetop since I didn't have 4-5 hours to make it as written. Smoky, rich and flavorful sauce that my daughter and husband raved about - next time I will plan ahead, add green bell peppers, tomatoes, potatoes and carrots and use my crock pot. Maybe I'll challenge my mother-in-law to a goulash cook-off!
* Percent Daily Values are based on a 2,000 calorie diet.
Smoked Paprika Goulash for the Slow Cooker
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 252
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