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     Title: Hungarian Goulash
Categories: Beef, Vegetables, Dairy, Pasta
     Yield: 12 servings

     3 md Onions; chopped
     2 md Carrots; chopped
     2 md Bell peppers; chopped
     3 lb Beef stew meat
   3/4 ts Salt; divided
   3/4 ts Pepper; divided
     2 tb Olive oil
 1 1/2 c  Beef broth
   1/4 c  A-P flour
     3 tb Paprika
     2 tb Tomato paste
     1 ts Caraway seeds
     1 cl Garlic; minced
     1 ds Sugar
    12 c  Uncooked whole wheat egg
          - noodles
     1 c  Sour cream

 Place the onions, carrots and green peppers in a 5 qt slow cooker.
 Sprinkle meat with 1/2 ts salt and 1/2 ts pepper. In a large
 skillet, brown meat in oil in batches. Transfer to slow cooker.

 Add broth to skillet, stirring to loosen browned bits from pan.
 Combine the flour, paprika, tomato paste, caraway seeds, garlic,
 sugar, and remaining salt and pepper; stir into skillet. Bring to a
 boil; cook and stir for 2 minutes or until thickened. Pour over
 meat. Cover and cook on low for 7-9 hours or until meat is tender.

 Cook noodles according to package directions. Stir sour cream into
 slow cooker. Drain noodles; serve with goulash.

 Recipe by Marcia Doyle, Pompano, Florida

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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