Crock Pot Hungarian Goulash

Submitted by Garnet

"This is absolutely delicious and a real favorite in our house."

 

• Ready In: 9hrs 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 lbs beef stew meat, cut into 1 inch cubes
• 1 large onion, sliced
• 1 clove garlic, minced
• 1⁄2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 2 teaspoons paprika
• 1⁄2 teaspoon dry mustard
• 1 cup water
• 1⁄4 cup flour

directions

1. Place meat in crockpot and cover with sliced onion.
2. Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat.
3. Cover and cook on low for 8 to 10 hours.
4. Turn control to high.
5. Dissolve flour in a small amount of cold water and stir into meat mixture.
6. Cook on high for 10 to 15 minutes or until slightly thickened.
7. Serve over noodles or rice.

Reviews

[Michelle S.]

This is fantastic. I was abit concerned with the amount of salt, especially with using ketchup, but it was perfect. I used imported paprika..1 t. mild, 1 t. hot. Just before serving I stirred in some sour cream and served it over extra wide buttered noodles, a leafy green salad and warm crusty french bread...oh God I gotta run to the store and get the stuff to make it again..this is making me hungry! Great recipe Garnet, I will make this often.

 

[Just Call Me Martha]

"Outstanding" and "Wow" were my husband's comments when he tried this, so I have to give it 5 stars. I used regular stewing beef and it turned out very tender despite only having 6 hours cooking time. I found that the 1/4 cup of flour thickened the gravy almost too much, so I ended up throwing in about 1/4 cup of red wine at the end. I served it over egg noodles as others suggested and sprinkled the top with parsley. It was wonderful - A keeper for sure.

 

[JRedling25]

I give a 2 only because a majority of these ingredients are NOT included in a traditional Hungarian goulash -- it seems to be simply a stew, at best. I would know because I'm Hungarian and while every Hungarian has their "authentic" recipe, this recipe comes no where close to what our goulash should be. That being said, goulash is a "peasant food" and there is NO WAY they would use brown sugar, ketchup, etc. In addition, where are your vegetables and seasonings (i.e. carrots, celery, diced parsnip, ground carroway seeds, bay leave, tomatoes or even tomato paste, and sometimes sliced green pepper). This may be good recipe but it is also a sham (and almost an insult to my culture's traditional dish) to make a "Hungarian Goulash" this way.

 

[bert2421]

This recipe turned out really well. The meat was very tender and served over pasta, it made a delicious supper. I served it with fresh, crusty Italian bread and a green salad.

 

[Lisa R.]

I first found this recipe back in the 70's in a cookbook called Crockery Cookery. I love this recipe. I used to make it all the time when my son was growing up. Very happy to find it again, it's in my crock pot right now for tonight's dinner. I make it exactly as written. Is it "authentic", who cares...it's good and that's all that matters to me.