Ingredients
3 medium onions, chopped2 medium carrots, chopped2 medium green peppers, chopped3 pounds beef stew meat3/4 teaspoon salt, divided3/4 teaspoon pepper, divided2 tablespoons olive oil1-1/2 cups reduced-sodium beef broth1/4 cup all-purpose flour3 tablespoons paprika2 tablespoons tomato paste1 teaspoon caraway seeds1 garlic clove, mincedDash sugar12 cups uncooked whole wheat egg noodles1 cup reduced-fat sour cream
Preparation
Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.
