Hungarian Goulash

• 3 medium onions, chopped
• 2 medium carrots, chopped
• 2 medium green peppers, chopped
• 3 pounds beef stew meat
• 3/4 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 1-1/2 cups reduced-sodium beef broth
• 1/4 cup all-purpose flour
• 3 tablespoons paprika
• 2 tablespoons tomato paste
• 1 teaspoon caraway seeds
• 1 garlic clove, minced
• Dash sugar
• 12 cups uncooked whole wheat egg noodles
• 1 cup reduced-fat sour cream

1. 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.
2. 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.
3. Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

onions, carrots, green peppers, beef stew meat, salt, pepper, olive oil, beef broth, allpurpose, paprika, tomato paste, caraway seeds, garlic, sugar, whole wheat egg noodles, sour cream

Taken from www.tasteofhome.com/recipes/hungarian-goulash/ (may not work)