Crock Pot Hungarian Goulash

For this round of the recipe swap, it’s Blogger’s Choice! I was assigned the blog Hezzi D’s Books and Cooks  by Heather Lynne. One of the first recipe swaps I ever participated in I got a recipe from her blog, Baked Garlic Cheddar Grits . At that time, I wasn’t sure at all about grits, but I have to say I have made that dish quite a few times and it’s a favorite. So I was very happy to get to make another recipe from Heather Lynne’s blog. There were so many recipes and I enlisted my husband to help pick.

We decided on making the Crock Pot Hungarian Goulash. I looked forward to being able to come home and have dinner ready! I also really love any goulash/stroganoff dish that is served over noodles. This didn’t call for anything too unusual, so it was very budget conscious. I love paprika, especially the smoked paprika that I bought from Penzey’s Spices, so I thought that would make this dish even better.

This is easy to put together, just put the meat in the crock pot, slice an onion, and stir together some spices. I made it before work and I think it took less than 5 minutes. Mine cooked longer than 8 hours (more like 10) and it was just perfect. I worry that my slow cooker never gets too hot, so I worry about cooking things on high. To thicken the sauce, it worked just fine. My husband and I really liked this, although I think I would add even more paprika next time. This made a fine dinner served over spaetzle. Thanks for the recipe Heather Lynne and thanks to Sarah at Taste of Home Cooking for hosting the recipe swaps!

Crock Pot Hungarian Goulash

2 pounds stew meat, cut into 1 inch cubes

1 onion, sliced

2 cloves garlic, minced

1/2 cup ketchup

2 tablespoon Worcestershire sauce

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon pepper

2 teaspoons paprika

1 teaspoon dry mustard

1 1/2 cups water

1/4 cup flour

Noodles

Place the meat in the crock pot and cover with the sliced onion.

In a large bowl, combine the garlic, ketchup, Worcestershire sauce, brown sugar, salt, pepper, paprika, and dry mustard.  Stir in the water, mix well, and pour over the meat in the crock-pot. Cover and cook on low for 8 hours (or longer).

About 20 minutes before serving, turn the heat to high.  Dissolve the flour in a small amount of cold water.  Stir into the meat mixture and cook on high for 15 minutes to thicken. Serve over noodles.

Recipe from Hezzi D’s Books and Cooks