Recipe: Drunken beef goulash

Updated Aug 12, 2014

Serves: 4; Serving size: 1 cup

With a little planning ahead, you can enjoy this delicious slow cooker recipe on the road. If you prefer to skip the beer, just add water instead.


Before you go:Beef Goulash

1 Tbsp canola oil

3/4 lb trimmed beef stew meat, cut into 1-inch pieces

1/2 can (6 ounces) lager beer

2 tsp Worcestershire sauce

1/2 tsp dried oregano leaves

1/2 of 6 oz can tomato paste

1-1 1/4 tsp sugar

1/2 tsp salt

On the road:

Canola oil cooking spray

1/2 can (6 ounces) lager beer

1 cup chopped onions

1 cup chopped green pepper

1 package (8 ounces) sliced mushrooms


Before you go:

Heat canola oil in a large nonstick skillet over medium-high heat. Add beef and cook until browned on the edges, about 4 minutes, stirring frequently. Remove from heat and set aside.

Add half of beer, Worcestershire sauce, oregano and tomato paste to skillet. Cook and stir for 30 seconds until well blended.

Store the beef and liquid mixture in a Tupperware container or plastic storage bag and refrigerate for up to four days until ready to use. Make sure the container is sealed tightly.

On the road:

Once you are ready to heat up your stew, spray a your slow cooker with canola cooking spray. You should use a 3.5- to 4-quart cooker to accommodate all the recipe’s ingredients.

Add your refrigerated mixture to slow cooker with half a can of beer, then cover with onions, green pepper and mushrooms. Cover tightly and cook on high setting for 4 1/2-5 hours or on low setting for 9-10 hours until beef is very tender. Add sugar and salt and let stand for 15 minutes for flavors to blend.

If desired, serve over 2 cups of frozen mashed potatoes, heated, without added salt.

This recipe is adapted from the American Diabetes Association and is diabetes friendly. The Association warns that not all of its recipes are appropriate for all people with diabetes, and some may not fit into certain dietary plans.