Slow Cooked Hungarian Beef Goulash
|Onions||2 Medium, halved and sliced|
|Beef boneless steak||1 1⁄2 Pound, trimmed of fat and cut into 1-inch cubes|
|Imported sweet paprika||4 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Small red potatoes||3⁄4 Pound, scrubbed and shredded|
|Canned sauerkraut||14 1⁄2 Ounce, rinsed and well drained (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Caraway seeds||1 Teaspoon|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
1. In a 3 1/2-quart electric slow cooker, mix together the onions, beef, paprika, pepper, ketchup, water, and potatoes. Top with the sauerkraut.
2. Cover and cook on the low heat setting 8 hours, or until the beef is tender. Mix gently. Stir in the sour cream and caraway seeds.