Stove Top Cook Time: 2 to 3 hours
Slow Cooker Cook Time: 8 hours
Cut the meat into 1-inch cubes and toss in the seasoned flour.
In a large oven-proof soup pot or cast-iron Dutch oven over medium-high heat, heat the vegetable oil. Add the beef and fry approximately 4 to 5 minutes or until brown; remove browned beef with a slotted spoon and place on a plate.
Add the sliced onions; saute until soft and transparent. Add the butter, garlic, red bell pepper, green bell pepper, and chile pepper; cook, stirring often, approximately 3 to 4 minutes. Add the browned beef back to the pot; add paprika, salt, cumin, tomatoes, and water. Bring just to a boil. Reduce heat to medium-low, cover, and let simmer for 2 hours, stirring occasionally. NOTE: You can also place your pot with the stew in the oven to cook. Cook at 325 degrees F. if using the oven.
Always cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed of.
Add the diced potatoes and cook another 30 minutes.
Serve with chunks of fresh French bread or any other crusty bread that you desire.
Makes 4 to 6 servings.
Preheat slow cooker.
Cut the meat into 1-inch cubes and toss in the seasoned flour.
In a large skillet over medium-high heat, heat the vegetable oil. Add the beef and fry approximately 4 to 5 minutes or until brown; remove browned beef with a slotted spoon and place in slow cooker.
To the skillet, add the sliced onions; saute until soft and transparent. Add the butter, garlic, red bell pepper, green bell pepper, and chile pepper; cook, stirring often, approximately 3 to 4 minutes.
Add the sautd vegetables to the slow cooker. Next add paprika, salt, cumin, tomatoes, potatoes, and water. Stir everything together and cover with lid. Cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours until the potatoes are soft.
Serve with chunks of fresh French bread or any other crusty bread that you desire.
Makes 4 to 6 servings.
* I like to substitute sirloin beef.
** Hungarian Sweet Paprika is preferred.
Hungarian Goulash Soup Recipe: https://whatscookingamerica.net/soup/goulashsoup.htm