Either sweet or hot Hungarian paprika can be used in this goulash.

1 1/2 pounds beef stew meat, cut into 1-inch cubes

1 T cooking oil

2 medium carrots, bias-sliced into 1/2 inch pieces

2 medium onions, thinly sliced

3 cloves garlic, minced

1 1/4 cups beef broth

1 6 oz can tomato paste

1 T paprika

1 t finely shredded lemon peel

1/2 t salt

1/4 t pepper

1 bay leaf

1. In a large skillet brown beef, half at a time, in hot oil.  Drain off fat.

2.  Transfer meat to a 3 1/2 to 4 quart crockery cooker.  Add carrots, onions and garlic.  In a small bowl combine beef broth, tomato paste, paprika, lemon peel, salt, pepper and bay leaf.  Stir into vegetable-meat mixture.

3.  Cover; cook on low-heat setting for 9 1/2 to 11 1/2 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.

4.  If using low-heat setting, turn to high-heat setting.  Stir in sweet pepper strips.  Cover and cook 30 minutes longer on high-heat setting.  Discard Bay leaf.  Serve with hot cooked noodles.   

45 minutes (but don't forget the crock pot cooking time)