Sweet Beef Goulash With Smoked Paprika

1. 1

   Preheat an oven to 375u00b0F Toss onions with 1 tablespoon oil on a large rimmed baking sheet. Roast until lightly browned, about 45 minutes, tossing once halfway through. Remove from oven and pour 1/2 cup beef broth over the onions, scraping up any browned bits from the pan. Scrape into a slow cooker.

2. 2

   While onions roast, mix the flour, caraway seed, 1 tablespoon paprika, and salt in a bowl. Add beef and toss to coat. Pat off excess flour and reserve remaining flour mixture.

3. 3

   Heat 1 tablespoon oil in a large heavy skillet over medium high heat and brown beef on all sides in 2 batches. Add the remaining tablespoon oil for the second batch. Transfer the browned meat to the slow cooker.

4. 4

   Add the reserved flour to the pan, and cook, stirring, until lightly browned, about 4 minutes. Stir in remaining 1/2 c beef broth, the brown sugar, ketchup, vinegar, and 1 tablespoon of the remaining paprika. Bring to a boil and pour in slow cooker. Cover and cook 3 to 4 hours on high, or 6 to 8 hours on low, until onions are practically liquefied and beef is tender.

5. 5

   Stir in remaining paprika and the parsley and cook for 5 minutes. Serve over cooked egg noodles if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.