Wednesday, December 9, 2009
Crock Pot Hungarian Goulash
Christmas is coming, and the hustle and bustle has begun. There's no time to make a really hearty meal now for the family. But it's cold outside and that's just what you need. So why not fall back on the crock pot?
Truly, there's nothing like putting all of the food in the crock pot in the morning and then not thinking about it for the rest of the day. If you work out of the home, that first smell when you open the door is just like when you were a kid coming home from school to steamy windows and mouth watering flavors wafting through the air. If you're the cook in the house, you never get that sensation anymore.
Here's a great crock pot recipe based on the traditional Hungarian Goulash. I've been making this for years, and it is a favorite. I make the full recipe even for the two of us, and then we can have it again on the next day (one less meal to make.) My husband says it's better the second day anyway. I'm sure you'll love this international favorite.
2 pounds round steak, cut into 1/2 inch cubes
1 c. chopped onion
1 clove garlic, minced
2 T. flour
1 t. salt
1/2 t. pepper
1 1/2 T. paprika
1/4 t. dried thyme, crushed
1 bay leaf
1 14 1/2 oz. can tomatoes
1 c. sour cream
Put steak cubes. onion, garlic in Crock Pot.
Stir in flour and mix to coat steak cubes.
Add all remaining ingredients except sour cream.
Cover and cook on low for 7-10 hours. (high for 3-4 hours, stirring occasionally.)
Add sour cream 30 minutes before serving, and stir in thoroughly.
Serve over hot buttered egg noodles.
If you like this blog, please look for my other blogs:
Thyme for Herbs