Hungarian Beef Goulash (User Rating: 2-Stars)

• 2 pound(s) Beef such as chuck, trimmed and cubed
• 2 teaspoon(s) caraway seeds
• 1 1/2 tablespoon(s) sweet or hot paprika, (or a mixture of the two), preferably Hungarian
• 1/4 teaspoon(s) salt
• Freshly ground pepper, to taste
• 1 large or 2 medium onions, chopped
• 1 small red bell pepper, chopped
• 1 diced tomatoes
• 1 reduced-sodium beef broth
• 1 teaspoon(s) Worcestershire sauce
• 3 clove(s) garlic, minced
• 2 bay leaves
• 1 tablespoon(s) cornstarch mixed with 2 tablespoons water
• 1 pound Egg Noodles pasta
• 2 tablespoon(s) chopped fresh parsley

1. Place beef in a 5-1/2 quart slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt, and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce, and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Skim or blot any visible fat from the surface of the stew. Drain sauce into container removing meat and veggies using a pasta strainer. Pour sauce into fat separator.
4. Replace ingredients back in the slow-cooker. Discard the bay leaves; Add the cornstarch mixture to the stew and cook on high, stirring 3 times, until slightly thickened, 10 to 15 minutes while cooking pasta.
5. Serve sprinkled with parsley on egg noodles.

chuck, caraway seeds, sweet, salt, freshly ground pepper, onions, red bell pepper, tomatoes, beef broth, worcestershire sauce, garlic, bay leaves, cornstarch, egg noodles, parsley

Taken from www.epicurious.com/recipes/member/views/hungarian-beef-goulash-user-rating-2-stars-50124965 (may not work)