Categories: Diabetic

Ingredients

• 3 medium onions, chopped
• 2 medium carrots, chopped
• 2 medium green peppers, chopped
• 3 lbs beef stew meat, cut into 1-inch cubes
• 1/2 tsp + 1/4 tsp salt, divided
• 1/2 tsp + 1/4 tsp pepper, divided
• 2 tbsp olive oil
• 1 1/2 cups beef broth
• 1/4 cup flour
• 3 tbsp paprika
• 2 tbsp tomato paste
• 1 tsp caraway seeds
• 1 garlic clove, minced
• Dash sugar
• 12 cups uncooked whole wheat egg noodles
• 8 oz sour cream

Directions

1. Place the onions, carrots and green peppers in a 5-qt slow cooker. Sprinkle the meat with 1/2 tsp salt and 1/2 tsp 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. Meanwhile, cook noodles as directed. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

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