Heat 1 tablespoon oil in a large frypan over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
Heat one tablespoon of the oil in the frypan over medium-high heat. Put a third of the meat into the frypan and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the frypan and scrape the browned bits from the pan; pour this liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of meat. Add another tablespoon of oil to the frypan and cook the next batch the same way; repeat till done.
Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta, and cook uncovered, stirring occasionally, according to packet directions, until done. Drain.
Serve the goulash over the pasta with a dollop of sour cream and a sprig of parsley.
added a can of tomatoes and a roughly chopped red pepper. Family loved it! Found it a tad watery as a result so chucked in a bit of cornflour to thicken it up. Highly recommend it! - 24 Jul 2010