Friday, July 12, 2013

Hungarian Goulash



Reynolds® Slow Cooker Liner
3 cups chopped onions
1-1/2 cups coarsely chopped green sweet peppers
3 cloves garlic, minced
3 pounds beef stew meat, cut into 1-inch cubes
1 6-ounce can tomato paste
1/2 cup water
4 teaspoons Hungarian paprika or regular paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups hot cooked noodles

  1. In a 3-1/2- or 4-quart slow cooker combine onions, sweet peppers, and garlic. Top with meat. In a small bowl combine tomato paste, the water, paprika, salt, and black pepper. Pour over meat.


  1. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Serve over hot cooked noodles.
Makes 10 servings.

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