Hungarian Goulash

Hungarian Goulash; recipes; dinner recipes, easy recipes;, Diane Bittiker
Want to impress the meat lover in your life? Break out this slow cooking Hungarian Goulash dinner recipe by LOAR contributor, Diane Bittiker. Flavorful with a a spice level you can control, (more or less paprika), this hearty meal makes a great alternative to meals that you are over-made. Print it out, be sure you have the right cut of meat and essential ingredients, then get cooking! Remember this is a slow cooking recipe so take note of the time requirement for preparation: 8-10 hours.
Slow Cooker Hungarian Goulash recipe by Diane Bittiker
1 – 2to 3 pound boneless chuck roast – cut into 1 inch pieces (I have tried leaner cuts of meat and they don’t tenderize as well the more marbled meat cuts)
2 tablespoons flour
2 tablespoons vegetable oil
1 medium onion – chopped
½ cup red wine
1 teaspoon garlic salt
3 teaspoons Hungarian paprika
½ teaspoon pepper
1 can (14 & ½ oz.) diced tomatoes (undrained)
1 bay leaf
1 & ½ cups sour cream
cooked egg noodles-lightly buttered
parsley for garnish
extra paprika
Blot the meat dry and dredge with the flour. Heat the oil in a 12” skillet and brown the meat on medium high heat in at least 2 batches. Set aside. Pour out all but 1 Tablespoon of oil in the skillet and cook the onions till limp. Put the onions and meat in the slow cooker. Add the wine to the skillet to deglaze the pan. Cook on medium high heat 1-2 minutes until the fond is off the bottom of the pan. Then pour the mixture into the cooker.
Stir in the tomatoes, salt, pepper, paprika and bay leaf. (This can all be done the evening before up to this point and refrigerated. You can plug it in the next morning and be on your way!)
Cover and cook on low for 8-10 hours. I know you are NOT supposed to open the slow cooker during the process but I do stir it a few times over the time period.
Discard the bay leaf. This is the time to remove oil from the top. * (A trick that I have learned is to place a paper towel on top of the meat. The first thing to absorb is the oil. Use more towels until all the oil is removed.)
Add the sour cream and stir until just incorporated and warm. Do not overcook at this point because the sour cream may curdle.
Serve the Goulash over the hot buttered egg noodles. Garnish with parsley. Serve with extra paprika for those that like the extra “kick.”
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Entertainment News / Food To Eat / Dinner Recipes by Diane Bittiker
Posted February 16, 2009; updated November 16, 2015
Enjoy this economical and easy Hungarian peasant dish with crusty bread and your favorite Hungarian wine or beer!
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