Slow-Cooked Hungarian Goulash Recipe
- 2 pounds beef top round steak, cut into 1-inch cubes
- 1 cup chopped onion
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 bay leaf
- 1 cup (8 ounces) sour cream
- Hot cooked egg noodles
- 1. Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender.
- 2. Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles.
- 3. Freeze option: Before adding sour cream, cool stew. Freeze stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Remove from heat; stir in sour cream. Yield: 8 servings.
1 cup: 224 calories, 8g fat (5g saturated fat), 83mg cholesterol, 339mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 27g protein.
Reviews for Slow-Cooked Hungarian Goulash
"Jackie Kohn's recipe? That's weird. Was she writing recipes for the 1980's cookbooks that came with crock-pots? Just wondering, because that's where I got this exact recipe from.Someone said it's a little bland, to fix that, up the spice amounts some. It also helps if your spices are less than 6 months old, which mine usually aren't. I also use elbow noodles rather than egg noodles and I mix them in to the Goulash rather than serving it over the noodles. This recipe is also missing one thing that all Hungarian Goulash has and that's crushed Caraway. I haven't tried it with that yet so I can't tell you how much to use."
"The recipe as written is bland. This was delicious after my fixes. I followed the recipe once. This time, I added two cloves of garlic then braised the meat and deglazed the pan with the tomatoes. That was intentional. When I reached for my paprika, I found I was out. I used chili powder instead. Happy accident. I will never use paprika in this again. Maybe that disqualifies it as goulash, but I don't care, it was way better this way."
"It was good, but bland."
"Made this just as the recipe said and it was delicious!"
"I really liked this. A good dish for the winter months. Creamy and mild in taste. Had with egg noodles."
"My family enjoyed this recipe very much. I like the simplicity of it"
"Out of 7 reviews, I only see 2 that give this recipe higher stars, and both of those reviews had to "tweak" the recipe. I won't be making this."