Besides being super tasty, this German goulash is also very simple to make. You won’t even need to turn the oven on!

Simply sauté the veggies and brown the meat, then add everything into your slow cooker and let it do its magic. I recommend using the longer cooking time (on low setting) if you can, it will make the meat extra tender and the flavors will combine beautifully. However, if you need to get dinner ready sooner, you’ll still get an awesome meal if you cook this on the high setting for 4-5 hours.

Ingredients

2 Tbsp oil

2 onions, chopped

2 medium red bell peppers, chopped

4 cloves garlic, minced

3 lb boneless beef chuck, cut into 1-inch cubes

¼ cup Gold Medal all-purpose flour

1 tsp dried marjoram

1 tsp caraway seeds

1 Tbsp sweet paprika

½ cup white wine

4 Tbsp tomato paste

1 cup beef broth

1½ cups water

Salt and pepper

2 Tbsp chopped fresh parsley

Daisy sour cream

Instructions:

In a large skillet, heat oil over medium heat.

Sauté onions and bell peppers until vegetables are done. Add garlic and cook for 30 seconds.

Transfer veggies to a 6-quart slow cooker.

Next, in same pan, brown meat with flour and some salt and pepper.

Add meat to vegetables in slow cooker. Season with marjoram, caraway, and paprika.

Deglaze pan with wine, scrape up browned bits. Add tomato paste, cook for one minute. Now add beef broth and water; let it simmer for a few minutes. Season sauce with salt and pepper then add to beef mixture in the slow cooker.

Cover and cook on low for about 8 – 9 hours or on high for about 4 – 5 hours, until beef is tender.

If sauce is not thick enough after cooking time is up, mix some cornstarch with cold water, add to slow cooker and cook for an additional 30 minutes to thicken the sauce. Stir in parsley.

Serve over cooked egg noodles, rice, or potatoes garnished with a dollop of sour cream.

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Quick tip: Adjust the amount of garlic to your taste.