Ingredients
2
tablespoons vegetable oil
2
lb beef stew meat, cut into 1-inch pieces
1
large onion, sliced
1 3/4
cups Progresso™ beef-flavored broth (from 32-oz carton)
1
can (6 oz) Muir Glen™ organic tomato paste
2
cloves garlic, finely chopped
1
tablespoon Worcestershire sauce
1
tablespoon paprika
1
teaspoon salt
1/4
teaspoon caraway seed, if desired
1/4
teaspoon pepper
1/4
cup cold water
3
tablespoons Gold Medal™ all-purpose flour
1
medium green bell pepper, cut into strips
8
cups hot cooked noodles
Preparation
In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain.
Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.
