Drunken Beef Goulash
Adding a can of beer instead of water or other liquids to this hearty dish gives it personality and a subtle pub-like taste and aroma. Make Drunken Beef Goulash tonight and treat everyone to great, easy beef recipes.
Notes
Trim the fat off of the beef chuck. Using canola oil instead of the beef fat reduces the saturated fats and gives the beef a rich brown color. If desired, serve this dish over 2 cups prepared frozen mashed potatoes, omitting any salt or fat.
Serves4
Cooking MethodSlow Cooker
Ingredients
- canola oil cooking spray
- 1 tablespoon canola oil
- 3/4 pound trimmed beef stew meat, cut into 1-inch pieces
- 1 cup onions, chopped
- 1 cup green pepper, chopped
- 8 ounces mushrooms, sliced
- 1 can (12-ounces) lager beer
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried oregano leaves
- 1/2 can (6-ounces) tomato paste
- 1 1/4 teaspoon sugar
- 1/2 teaspoon salt
Instructions
- Spray a 3 1/2 to 4 quart slow cooker with canola cooking spray.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add beef and cook until browned on the edges, about 4 minutes, stirring frequently. Place in the slow cooker and top with onions, peppers and mushrooms.
- Add half of beer, Worcestershire sauce, oregano, and tomato paste. Cook and stir for 30 seconds until well blended. Add to slow cooker with remaining beer.
- Cover tightly and cook on high setting for 4 1/2-5 hours or on low setting for 9-10 hours until beef is very tender. Add sugar and salt and let stand for 15 minutes for flavors to blend.
