When I received an invitation to a Halloween party I responded, "I will be there with something ghoulish to eat... maybe goulash?" At the time I was just being cute, but then I thought about it...maybe I will make goulash!
I started looking at recipes for Hungarian Goulash on the Internet, and I realized that I needed Hungarian Paprika to make it. I didn't see any in my grocery store or gourmet shop... so I sent an email to my daughter's friend's mom who happens to be from Hungary. I asked her where I could get the paprika and she responded, "Oh, we got you some from Hungary this summer and forgot to give it to you. I will drop it off at your house." The Goulash was meant to be!
The morning of the party I threw all my ingredients together in a crockpot letting the beef, potatoes, carrots, parsnips and potatoes stew all day. About a half an our before my daughter and I left for the party I made a pot of egg noodles. Mixed that into the stew and brought it to the party with a tub of sour cream for a garnish.
The ghouls, ghosts, vampires, hippies etc... loved it. No leftovers to be found.
Slow Cooker Hungarian Goulash: Ghoul-lash
by Diane Balch
preparation: 15 minutes serves: 6 to 8 ghouls
3 pounds of stew meat 2 inch cubes (beef chuck or other) have it cut at the store.
1 onion chopped
3 large potatoes peeled and cubed
2 carrots chopped
1 parsnip chopped
1 red pepper chopped
2 tablespoons of melted butter
2 garlic cloves minced
2 tablespoons of Hungarian Paprika
1/4 teaspoon of red cayenne pepper (more or less)
2 teaspoons of salt
1 teaspoon or more of black pepper
1 1/2 cups of beef broth
1 28 ounce can of diced tomatoes
1 tablespoon of corn starch
1) Put meat, onion, potatoes, carrots, parsnips and red pepper in a large crockpot.
2) Whisk together: butter, garlic, paprika, cayenne, salt, pepper, beef broth, corn starch. Mix in diced tomatoes.
3) Pour sauce over the meat and vegetables. Mix and cook on high for 4 hours or low for 6 - 8 hours. (Low slower cooking is better.)
Serve over egg noodles or with rye bread and top with sour cream.
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