2 1/2 pounds round steak or stewing beef, cut into 1/2-inch cubes
1 garlic clove chopped
2 tablespoons good quality sweet paprika
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed dried thyme
1 bay leaf
1 28 ounce can diced tomatoes
2 cubes beef bouillon
2 cups warm water
1 green bell pepper
1 cup sour cream
Instructions
Fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned. Add garlic to meat and onions. Remove pot from heat.
Put steak cubes, onion, and garlic in Crock-pot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low 7 to 10 hours.
Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve over buttered noodles or spaetzle.
Originally Submitted
10/28/2007
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