Crock Pot Hungarian Goulash

From: Chef #712584

On Oct 29, 2009

Very good goulash recipe. I have made the more traditional goulash recipe with paprika, but the combination of ingredients in this sauce adds a little something extra. I did flour the meat with seasoned flour and brown before I put in the crockpot, and I did add some paprika and sliced peppers. I also served it over cavatelli with some buttermilk biscuits to mop up the gravy - a really hearty, comfort food meal. Thanks for posting.

From: Andrea G.

On Sep 15, 2009

I served this over rice and it was really tasty. I only used 1 tsp salt and it definitely would have been too salty had I followed the recipe and used 2 tsp. Next time I make this I might throw some chunks of carrots and potatoes.

From: Michelle S.

On Nov 17, 2002

This is fantastic. I was abit concerned with the amount of salt, especially with using ketchup, but it was perfect. I used imported paprika..1 t. mild, 1 t. hot. Just before serving I stirred in some sour cream and served it over extra wide buttered noodles, a leafy green salad and warm crusty french bread...oh God I gotta run to the store and get the stuff to make it again..this is making me hungry! Great recipe Garnet, I will make this often.

From: ladypit

On Jan 17, 2005

This was very good. My husband grew up eating his grandmother's goulash. As his mother is visiting, the 2 of them decided they wanted goulash and this is the recipe they chose. We used extra lean meat, and splenda instead of the sugar. We also omitted the flour mixture and just stirred some fat free sour cream into it. Very good over yolkless egg noodles with bread sticks to dunk into the sauce (which honestly was not that thin considering there was no thickener added). Yum!