Beef goulash from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 65) by America's Test Kitchen Editors

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Accompaniments: Buttered egg noodles

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Notes about this recipe

  • mamacrumbcake on September 17, 2017

    It is so nice to have a slow cooker meal turn out as if it had been gently simmered on the stove! This was excellent: the beef was tender, the sauce was full-bodied and flavorful. I used the amounts specified in the recipe. Soy sauce may be an unusual ingredient here, but it gives an umami boost without leaving a suggestion of an Asian flavor in this dish. I cooked it on high for 5.5 hours. Update June 2024: made this in oven at 280 degrees and cooked for 4.5 hours. The meat was cooked perfectly and the sauce was sublime.

  • Delys77 on March 14, 2016

    The sauce for this stew is excellent. I thought the balance of flavours was great, but I would suggest brisket or short ribs as the beef was a bit dry by the end of the long cooking. Mind you, I did use pre cut stew meat so I am not sure if it actually came from a chuck roast.

  • lkgrover on April 05, 2015

    I substituted pearl tapioca for the minute tapioca. It turned out well; a very thick sauce. And it smelled amazing all afternoon (probably because of the caraway seeds), and tasted good.

  • kiwimary on November 04, 2012

    I've made this a couple of times. Both times I reduced the amount of soya sauce and paprika by about half and it was excellent.

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