Monday, January 26, 2015

Hungarian Goulasch

I can say that in the winter, I crave hearty, warm foods.  I save the salads for summer.  I have a soft spot for a good goulasch, and this recipe did not disappoint especially since it can be made in my favorite crock-pot!

Hungarian Goulasch
 {Hungarian Goulasch}

Hungarian Goulasch
 {Hungarian Goulasch side view}

Hungarian Goulasch
 {Set in a crock-pot and go!}

Hungarian Goulasch
 {I boiled potatoes separately because I have to agree with The Hubby on this one--potatoes in the crock-pot cook and taste weird}

Hungarian Goulasch
from a farmgirl's dabbles

3 pounds beef chuck roast, cut into 1" cubes
5 medium carrots, peeled and sliced into 1/2" diagonals
16 oz. whole fresh mushrooms, quartered
1 large onion (local), chopped
3 large cloves garlic (local), minced
2 cups low sodium beef broth
1-6 oz can tomato paste
2 tablespoons Worcestershire sauce
1/4 cup Hungarian sweet paprika
1/4 cup brown sugar
1 teaspoon yellow mustard (or 2 teaspoons dry mustard)
2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
Cooked potatoes, egg noodles or bread
  1. Place beef, carrots, mushrooms, onion and garlic in the crock-pot. 
  2. In a medium bowl, whisk together remaining ingredients, and then add to the slow cooker. 
  3. Stir a bit to combine. 
  4. Cover and turn heat to low. Cook for 6 to 7 hours, or until beef and veggies are very tender. 
  5. Serve in bowls with steamed potatoes, egg noodles, or a warm loaf of fresh crusty bread.
How about you-do you crave heavier foods in the winter?

Pin It

No comments:

Post a Comment