Here is another awesome recipe, Hope to smell it cooking somewhere soon.
Hungarian Beef Goulash
Nutritional Information
(per serving)
Calories 180
Total Fat 5g
Saturated Fat 2g
Cholesterol 48mg
Sodium 250mg
Total Carbohydrate 6g
Dietary Fiber --
Sugars --
Protein 25g
Calcium 0
My Plate Inspired
hungarian beef goulash

Serves: 8
Total Time: 4 hr 30 min
Ingredients
U.S. Metric Conversion chart

2 pound(s) beef stew meat, (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 (see Tips & Techniques)
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
2 tablespoon(s) chopped fresh parsley

Directions

Place beef in a 4-quart or larger 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.
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.
Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Tips & Techniques

Paprika specifically labeled as "Hungarian" is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at hungariandeli.com and penzeys.com.