#2416 - Crockpot Goulash

(by Shirley McNevich)

2 TBSP canola oil
2 lbs. chuck roast (cut into bite sized pieces)
2 onions (chopped)
2 garlic cloves (minced)
1 TBSP paprika
1 TBSP tomato paste (more if you wish)
1 red bell pepper (chopped)
2 cups chicken broth
1 tsp, salt
1/2 tsp. pepper
1/2 cup Breakstone's sour cream
egg noodles

In a skillet over medium heat add canola oil, chopped onions, minced garlic, salt, pepper, chopped red bell peppers and beef pieces--cook/stir until beef is browned. Pour off all the fat but reserve 2 TBSP of the fat. Add the beef mixture and the reserved fat to the crockpot.  Add paprika, tomato paste and chicken broth to the crockpot--stir well. Cook on low (covered) for 6 hours. A few minutes before the 6 hours is up make as many egg noodles as you need--cook/drain according to bag directions. Place egg noodles on plates, then top with the beef mixture and a little sour cream.