This long-simmeredbeef stewis perfect for chilly fall or winter nights.
Choose a roast with good marbling throughout, which is the key to making the sauce.
Ingredients
2tablespoonsall-purpose flour
1teaspoonblack pepper
2tablespoonspaprika, divided
2 1/2teaspoonskosher salt, divided
1(2-lb.)
Credit: Jennifer Causey
boneless chuck roast, trimmed and cut into 1-in.
1(14 1/2-oz.)
Heat oil in a large skillet over medium-high.
Add half of the beef; cook until well browned on both sides, about 4 minutes per side.
Transfer to a 5-to 6-quart slow cooker.
Repeat process with remaining beef.
Reserve drippings in skillet and any remaining flour mixture in bowl.
Transfer mixture to beef in slow cooker.
Cover slow cooker; cook on HIGH until beef is fork-tender and sauce has thickened, about 4 hours.
Remove from heat; stir in vinegar and remaining 1/2 teaspoon salt.
During final 10 minutes of goulash cooking, prepare egg noodles according to package directions.
Serve goulash over hot egg noodles.
