Years and years ago I made Hungarian Goulash in a gourmet cooking class. I still remember how lemon rind and caraway seeds added very special flavors. Here is a slow cooker version that actually tastes better the next day. The carrots become very tangy and the meat falls apart. A special hearty meal
Hungarian Goulash Slow Cooker Ingredients:
1 1/2 to 2 lbs. Chuck Steak London Broil or Roast or Cubes
2 strips bacon
1 1/2 cups strong beef stock
1/2 cup apple juice Juice
Juice of 2 lemons
Peeled lemon rind of one lemon (use in the first 4 hours of cooking then discard)
2 teaspoons caraway seeds (optional)
A sprig of fresh thyme
2 tablespoons fresh chopped parsley
1 small can tomato paste
2 tablespoons of good quality paprika (and extra for dusting)
1 bay leaf
A pinch of crushed red pepper
1/4 teaspoon black pepper
1 lb carrots cut into 1 inch slices
1 sweet onion diced small
2 tablespoons Worcestershire sauce
1. Place all ingredients in a slow cooker and stir until combined.
2. Cook for 8-10 hours on low.
3. Discard the lemon rind after 4 hours of cooking.
4. When the meat falls apart, the Goulash is done. Break apart the meat if necessary, discard any fat, bay leaf and stems. Dust with paprika.
Suggestion: Serve Hungarian Goulash with hot buttered noodles and minced parsley.