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INGREDIENTS
| 2 lbs |
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1 kg |
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beef brisket, cross rib or short rib pot roast, cut in 1 inch (2.5 cm) cubes OR stewing cubes |
| 1 pouch |
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38.5 g |
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onion soup mix |
| 2 tbsp |
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30 mL |
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paprika |
| 1/4 tsp |
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1 mL |
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caraway seeds |
| 1/4 cup |
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50 mL |
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quick-cooking tapioca* |
| 1 (10 oz) |
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1 (284 mL) |
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can whole mushrooms (co NOT drain) |
| 8 cups |
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2 L |
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vegetables, cut in small chunks (e.g. carrots, potatoes, rutabaga or turnip, parsnip and/or green pepper) |
PREPARATION TIME: 20 - 25 minutes
COOKING TIME: 5 - 6 hours on High (10 - 12 hours on Low)
DIRECTIONS
Place ingredients plus 1-1/2 cups (375 mL) water in a 4 qt (4 L) slow cooker. Stir, cover and cook on High for 5-6 hours (or on Low for 10-12 hours). Serve goulash with dumplings or over hot cooked noodles or rice.
* Omit tapioca and mix ¼ cup (50 mL) cornstarch or flour with ¼ cup (50 mL) water to make a paste. Turn the heat to High 15 minutes before serving and stir in the paste. Cook until it boils and thickens.
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NUMBER OF SERVINGS: 8 SERVINGS
NUTRITION INFORMATION PER SERVING
| 280 Calories |
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8.8 g Fat |
| 23 g Protein |
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28 g Carbohydrates |
TIP
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If you don’t have a slow cooker, brown the beef cubes in a large lightly oiled pot. Add an extra 1-1/2 cups (375 mL) water and remaining ingredients (except vegetables) and cook covered for at least 2 hours on stove top or in a 325°F (160°C) oven. Add vegetables for last half hour of cooking time.
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