Another gem from my stepmom, which comes from our New York Times Cookbook "bible".

https://cooking.nytimes.com/recipes/4736-goulash


Ingredients

2 teaspoons unsalted butter
2 medium onions, peeled and thinly sliced
2 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds (skipped)
1 pound beef stewing meat, trimmed and cut into 1-inch cubes (used veal)
¼ cup all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1 cup red wine
1/2 package sliced mushrooms
1 package baby peas
1 can stewed tomatoes
1 tablespoon fresh lemon juice
2 teaspoons salt, plus more to taste
¼ teaspoon freshly ground pepper

Preparation

Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.

Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.

All done in the crockpot, cooked slow and low for 5 - 6 hours, with the noodles added in at the last hour. (So that way they wont get mushy)

SO VERY GOOD...and topped with sour cream (optional)

Enjoy!