Goulash for the Slow Cooker recipe (Meat)
Heat 1 tablespoon oil in a large pan. Cook and stir onions 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low. Mix together paprika, salt and pepper in a large bowl. Toss the meat cubes in the paprika mixture. Heat 1 tablespoon of the oil in the same pan over medium-high heat. Put 1/3 of the beef cubes into the pan and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the pan and scrape the browned bits from the pan; pour liquid into the slow cooker. Add another tablespoon of oil to the pan and cook the next batch the same way; repeat for the third batch. Stir the tomato puree and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg pasta, and cook uncovered, stirring occasionally, about 5 minutes. Drain.
Serve goulash over pasta with a dollop of sour cream and parsley.
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