Catch the Spoon

There was a really. good. sale. on “beef stew meat” (pre-cut chunks of bottom round roast) recently, and having blown through our standard slow-cooker fare, I tossed together a new one, which has been simmering away (and making me very, very hungry) all day. As you can see in the picture below, the tomato paste likes to burn and stick to the sides of the crock pot – if you’re not like me (I happen to like burnt buts), you may want to scrape the sides down with a spatula every so often.

Slow-Cooker Beef Goulash*

Ingredients:

• 2 pounds bottom round roast, cut into chunks
• 12 ounces tomato paste
• 1/4 cup dried minced onion (use fresh if you have it; I didn’t)
• 2 tablespoons minced garlic
• 5 teaspoons paprika
• 1 teaspoon red wine vinegar

Toss everything except the vinegar in your slow cooker, and stir to combine. Cook on low for 5-7 hours, stirring occasionally. Just before serving, stir in vinegar. Serve over buttered egg noodles with plenty of sour cream.

*Yes, I’m perfectly aware this isn’t a traditional goulash, but “Slow-Cooker Beef Fauxlash” sounded silly.