I fell in love with goulash on my honeymoon in Budapest many years ago. When I was a newlywed, this recipe was the first one that I developed in an attempt to recreate the rich beef stew, heavy with paprika that we enjoyed during our memorable adventure together. For many years, I made it as an anniversary dish, but since our anniversary is in the summer (and I prefer going out to eat to celebrate), goulash has found itself as our Halloween favorite!

Ingredients:
– 3 lbs of beef cubes for stew
– 2 medium onions, finely chopped
– 3 cloves of garlic, finely minced
– 2 cans diced tomatoes
– 1 1/2 Tbsp sweet paprika
– 2 Tbsp flour
– 1/2 tsp salt
– 1/4 tsp pepper
– 2 bay leaves and 4 sprigs of time, tied in a bundle with kitchen twine.
– 1 cup sour cream

How I make it:
– Mix beef cubes, onion, and garlic and toss with flour salt and pepper in your slow cooker.
– Add tomatoes, paprika, and her bundle and stir well
– Cook high 5 hours (or low 8-10)
– Remove herb bundle, add sour cream, and mix thoroughly.
– Replace lid, turn off pot, and let stand for 20 minutes.
– Taste and adjust seasoning, if needed.
– Serve over egg noodles, rice, or barley.

Optional Ingredients:
– Add one red pepper that has been peeled and finely diced to the pot before cooking
– Garnish with your favorite fresh herbs (parsley and chives work very well)
– If you don’t have fresh thyme, you can substitute 1/2 tsp of dried thyme instead.

Tips:
* Serve garnished with Gremolata on top to add a bright acidity to balance the rich dish. (You can get my recipe for Gremolata here)
* Make it a day or two ahead of when you need it because, like many stews, it gets better after it has been chilled and reheated!

Happy Eating!