Slow Cooker Hungarian Goulash: Ghoul-lash! #Weekend Bites

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

simplelivingeating.com

preparation: 15 minutes                               serves: 6 to 8 ghouls

Ingredients:

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

sour cream

Directions:

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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