Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Crockpot Hungarian Goulash




Source of Recipe


Posted by Connie at Mimi’s Cyber-Kitchen 5/13/02.


Recipe Introduction


Make this dish a day before you need it. The flavors improve and reheating does not adversely affect it.


List of Ingredients




1-1/2 lb. of beef tips (or stew meat) cut into 1-inch cubes
1 large onion, chopped
2 cloves garlic, crushed
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup water
2 Tblsp. tomato paste
1 to 2 Tblsp. sweet Hungarian paprika
1/4 cup all purpose flour
1/2 cup water
1/4 cup sour cream or plain yogurt
Cooked noodles or rice
2 tsp. dried dill weed or poppy seeds


Recipe



Place meat in a slow cooker; cover with onion and garlic. In a small bowl, combine salt, pepper, water, tomato paste and paprika. Pour over meat mixture. Cover and cook on LOW 8 to 9 hours. Turn control to HIGH. In a small bowl, combine flour, water, sour cream or yogurt. Stir into meat mixture. Cook uncovered on HIGH 10 to 15 minutes or until slightly thickened. Serve over cooked noodles or rice. Sprinkle with dill or poppy seeds.