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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms, onions, carrots and garlic; cook about 10 minutes or until vegetables are tender and just starting to brown, stirring occasionally. Transfer to a 5- to 6-quart slow cooker.
In the same skillet, heat 2 tablespoons oil over medium-high heat. Cook meat, half at a time, until brown. Transfer meat to the cooker. Stir broth, tomato paste, paprika, lemon zest, salt, caraway seeds and black pepper into mixture in cooker. Cover and cook on High for 3 1/2 to 4 1/2 hours; cool slightly. Transfer goulash to a storage container; cover and chill overnight.
Meanwhile, cook noodles according to package directions; drain. Rinse with cold water; drain again. Transfer cooked noodles to a storage container. Drizzle with the remaining 1 tablespoon oil; toss gently to coat. Cover and chill overnight.
Return goulash to slow cooker. Stir in bell pepper. Cover and reheat on High about 2 hours or until heated through.
In a small bowl, combine sour cream and horseradish.
About 10 minutes before serving, stir noodles into goulash to reheat. Serve with sour cream mixture.