Beef goulash recipe

Ingredients

• 1½ pounds beef stew meat
• 2 medium carrots, bias-cut into ½ inch thick slices
• 2 medium onions, thinly slilced
• 3 cloves garlic, minced
• 1¼ cups beef broth
• 1 (6-ounce) can tomato paste
• 1 tablespoon Hungarian paprika
• 1 teaspoon finely shredded lemon peel
• ½ teaspoon salt
• ½ teaspoon caraway seeds
• ¼ teaspoon ground black pepper
• 1 bay leaf
• 1 red or green sweet pepper, cut into bite-size strips
• hot cooked noodles
• Dairy sour cream or yogurt
• Hungarian paprika (optional)

1. In a 3½ or 4 quart slow cooker, combine meat, carrots, onions, and garlic. In a small bowl, combine broth, tomato paste, the 1 tablespoon paprika, the lemon peel, salt, caraway seeds, black pepper, and bay leaf. Stir into vegetable and meat mixture in cooker.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 3½ to 4½ hours.
3. if using low-heat setting, turn to high-heat setting. Stir in sweet pepper. Cover and cook for 30 minutes more. Discard bay leaf. Serve with noodles. Top with sour cream. If desired, sprinkle with additional paprika.