Smoked Paprika Ghoul-ash for the Slow Cooker
Adapted from a Recipe By jellicle
1 tablespoon vegetable oil
3 onions, sliced
3 cloves garlic, chopped
1 sweet red pepper (or any colour), chopped
16 oz. sliced mushrooms, approx. weight
1/4 cup smoked Spanish paprika
1/4 cup brown sugar
2 tsp. dry mustard
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
3 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
1 1/2 cups beef broth
2 T. Worcestershire sauce
1 (6 ounce) can tomato paste
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 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, sugar, mustard, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
Stir the tomato paste, Worcestershire sauce, and broth together and pour into the slow cooker; add the peppers; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
Serve ghoul-ash over noodles, rice or mashed potatoes with a dollop of sour cream and a sprig of parsley.