The cooler fall temperatures are making me crave soups and stews. Slow simmered hearty dishes like beef goulash fit well with the season. I have made goulash before in a soup pot and wanted to cook it in a dutch oven or slow cooker. It was on my to-do list for a while. Then the Best of Bridge Slow Cooker Cookbook arrived. The photo on the cover pushed that to-do to the top.
I am particular about goulash. The best I ever had was in Switzerland. It was at a little restaurant just across the border from Germany. The goulash was thick, rich, and full of paprika flavor. I hoped the recipe in the slow cooker cookbook would turn out that same way. Unfortunately, it was more like a slightly paprika flavored beef and onion stew.
I would adjust the recipe a little. I would double or triple the amount paprika and add it in the beginning. I have not tested that yet. I believe it would be better to have it in there from the start. The red bell peppers would be optional for those who do not care for them. The recipe below is how it is in the cookbook (reprinted with permission).
The cookbook has some nice features. The information on cooking with a slow cooker is valuable. I love the way it is spiral bound and lays flat. I found many more recipes I want to make. I can tell I will use this cookbook again. One thing I do not care for is the type being in all caps. It makes it a little less reading friendly. The Best of Bridge Slow Cooker Cookbook is one I enjoy having in my collection. You can click on the book title link or photo to purchase it from Amazon:
What is your favorite food to cook in a slow cooker? I’m ready to do a lot more with mine. I think the next may be a dessert or beverage. I want to do something different than my usual pork or beef. Stay tuned…
- 3 pounds boneless beef chuck, blade, or cross rib roast, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 3 onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried marjoram or oregano
- 1 teaspoon caraway seeds (optional)
- Salt and pepper
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1½ cups beef broth
- ¼ cup tomato-based chili sauce
- 1 tablespoon sweet paprika
- 1 tablespoon freshly squeezed lemon juice
- 1 red bell pepper, thinly sliced
- 2 tablespoons chopped fresh dill or parsley
- Sour cream
- Place beef in a 5- to 6-quart slow cooker. In a skillet, heat oil over medium heat. Add onions, garlic, marjoram, caraway seeds (if using), 1 teaspoon salt, ¼ teaspoon pepper, and tomato paste; cook, stirring occasionally, for 5 minutes. Stir in flour. Whisk in broth and chili sauce, scraping up brown bits from bottom of pan; bring to a boil. Pour over beef and stir well. Cover and cook on low for about 8 hours or on high for about 4 hours, until beef is tender.
- In a small bowl, combine paprika and lemon juice until smooth. Stir into slow cooker, along with red pepper. Cover and cook on high for 20 minutes, until red pepper is tender. Stir in dill. Serve garnished with a dollop of sour cream. Serves 6.
Disclaimer 1: I received a copy of the Best of Bridge Slow Cooker Cookbook for review from the publisher, Robert Rose. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post.
Disclaimer 2: This post contains affiliate links.