Crock Pot Hungarian Goulash
Cut meat into bite sized pieces. Coat meat with flour seasoned with salt and pepper. Be generous with the salt as this dish tends to take a lot of salt. Heat oil over medium-high heat in a large skillet and brown meat on all sides. Add more oil if sticking occurs. Add paprika and saute for about 1 more minute.
Layer ingredients in crock pot and add water just to cover. Cook on low for 8-10 hours on until everything is tender. You can cook it on high for about 5 hours, on the stovetop in a heavy covered pot on a very low simmer, or in a tightly covered casserole in the oven at 325 °F. Stir occasionally, especially if using one of the quicker cooking methods.
If using potatoes, add after 4 hours of cooking. Add them during the last 1 1/2 to 2 hours if using the faster cooking methods. Stir occasionally. Add peas during the last hour of cooking if using. Adjust seasoning before serving. If using potatoes, serve as is, otherwise serve over hot pasta.
Baby carrots can be replaced by 4-5 large carrots cut in a large dice.