I don’t know about you but when I was a kid, the word “Goulash” did not sound remotely appealing. Although after my Mom made it, it was pretty good. As I have mentioned in previous posts, and for those who know me…my Mom had a few (very few) recipes that she would rotate through. Goulash we had only a handful of times. But I found a Goulash that is fork-tender and melt in your mouth yummy.
One year at Christmas, my Mom bought me 3 cookbooks-all from Company’s Coming. I found some really good meals in them and this happens to be one of them. What I find exciting is that all the ingredients are just tossed in the crockpot to cook together. After a full day of work, voila! Dinner!
There is some delish gravy with this meal and I really like it with some egg noodles and a side salad.
It’s the sour cream at the end that makes it smooth and creamy and the beef comes out super tender. Now, if you are looking for red wine to be added, you can, but I typically think of “stew” when I think of adding red wine. This recipe is all about the silky gravy that drips down on the egg noodles thanks to the sour cream.
Crockpot Hungarian Goulash
- 1½ lbs Stewing Beef-chop into 1 inch cubes
- 1 Onion-chopped
- 1 Clove Garlic-minced
- 2 tbsp Flour
- 2 tsp Paprika
- 1 tsp Salt
- ¼ tsp Black Pepper
- 14 oz Canned Tomatoes-with liquid
- 2 tsp Beef Bouillon Powder
- 1 tsp Granulated Sugar
- ¾ cup Sour Cream
- Combine first 7 ingredients in crockpot. Stir well.
- In a bowl, stir tomatoes, bouillon powder and sugar. Pour over beef mixture in crockpot. Stir. Cover.
- Cook on low for 8-10 hours or on high for 4-5 hours.
- Once done, spoon a half cut of juice from the crockpot in a bowl. Add sour cream. Stir. Pour back in crockpot. Stir.