Step 1

Heat oil in a nonstick skillet over medium-high heat until simmering. Add onion, paprika, salt, tomato paste, garlic, and cumin. Cook, stirring often until the onions are softened and lightly browned (about 8-10 minutes).

Step 2

Stir in cornstarch. Mix until the cornstarch is evenly distributed.

Step 3

Add beef broth and stir until the mixture is thickened, scraping up any browned bits (about 2-3 minutes).

Step 4

Transfer the mixture into a slow cooker. Add bay leaf. Lightly season beef with salt and pepper and add to the slow cooker. Cover and cook on low for 8-10 hours or on high for 5-7 hours.

Step 5

Let the cooking liquid settle for a few minutes and remove as much fat as possible from the surface using a big spoon. Remove the bay leaf, as well.

Step 6

Reserve 1 cup of the cooking liquid in a small bowl. Add peas to the slow cooker and cover it for another 5 minutes.

Step 7

Add sour cream into the small bowl. Mix with cooking liquid until well blended.

Step 8

Once the peas are tender, stir the sour cream mixture back into the slow cooker. Serve the goulash over egg noodles, rice, or potatoes. Garnish with chopped parsley if desired.