Sunday, December 31, 2017

Hungarian Goulash Fusion...

3 Tablespoons olive oil
3 lb beef stew meat (or roast cut into 1 to 2 inch cubes)
1 teaspoon salt
½ teaspoon ground pepper
2 teaspoons garlic powder (or 3 cloves garlic finely diced)
2 large onions, roughly diced
2 bell peppers (optional)
     2 - 3 Tablespoons paprika
     2 teaspoons caraway seeds
          1 can tomato paste, 6 ounces
          1/4 cup brown sugar
          1 can mushroom stems & pieces
          1 can Campbell’s Condensed French Onion soup
          1 cup water
          1 or 2 sweet potatoes, peeled and diced
               ¼ cup golden raisins

Heat olive oil in a non-stick pan.  Add stew meat to the pan without crowding.  Season meat with salt, pepper, and garlic.  Once seared, add onions and bell pepper to the pan and stir; let cook for a few minutes until onion is translucent.  

Transfer all to a slow cooker.  Add paprika and caraway seeds and stir well so the spices don’t clump.  Add tomato paste and brown sugar, and stir to distribute.  Add mushrooms, French Onion soup, water, and sweet potato.  Let cook on high for 8 hours or low for 4 hours.  About 15 minutes before end of cooking time, add raisins and stir to distribute. 

Serve over rice.

My note:  This is started out as a Hungarian Goulash, but when I came across missing items in my spice cabinet and noodle canister, it became somewhat of a curry-less curry with the addition of sweet potato, raisins, and served over rice.  But the family loved it!  :)

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