How to Make Crock-Pot Hungarian Goulash

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Hearty and warm, this may not be the most authentic goulash, but it's certainly tasty. Serves six.

Things You'll Need

  • 2 lbs. round steak cut into 1/2-inch cubes
  • 1 1/2 tsp. sweet paprika
  • 1 can (14 1/2 oz.) tomatoes
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. black pepper
  • 1/4 tsp. dry thyme
  • 1 minced garlic clove
  • 1 c. chopped onion
  • 1 tsp. salt
  • 1 c. sour cream
  • Groceries
  • Crock-Pots
  • Put steak cubes, onion and garlic in Crock-Pot.

  • Add flour and stir to coat steak cubes.

  • Add salt, pepper, paprika, thyme and tomatoes. Stir well.

  • Cover and cook on low for 8 to 10 hours.

  • Add sour cream 30 minutes before serving. Stir in thoroughly.

Tips & Warnings

  • "Hot" paprika does exist, in addition to "sweet," so be sure you know what you're buying.
  • If you want a little kick, though, add a pinch of cayenne with the paprika.
  • The goulash tastes great over hot, buttered noodles. Try sprinkling some caraway seeds on the noodles, too.
  • You can use reduced-fat sour cream for a slightly healthier meal.

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