Goulash is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is a popular meal predominantly eaten in Central Europe.
I Remember When
When I was growing up, in a house full of people, my grandmother would pull out ‘Nesco’, that was the large white roaster oven that sat on one end of the counter forever, (and yes, it’s name was Nesco!) and she would create the most amazing aroma that you could ever imagine. It was Hungarian Goulash simmering away for hours on a cold winter day. She would serve it with a warm loaf of bread for dipping or hard rolls she’d found at the local bakery.
I myself use her recipe in my crock pot and it is just as delicious as from the roaster. I add a side salad and rice with my meal.
I have come across a lot of variations of this dish on the internet so definitely surf around a few sites, then select one and try it. You can’t go wrong with this hearty dish. Here’s the recipe that I use.
Cube (quite small) 3 to 4 peeled carrots
Cube about 3 to 4 pounds of beef chuck roast
Cube to bite size 5 or 6 red potatoes – I do not peel my potatoes but that is your option. (Remember to wash your potatoes thoroughly.) Either way is great.
Chop a medium onion into small, bite sized pieces
Cut 10 to 12 button mushrooms in half
1 bag of frozen peas
Mince 2 or 3 garlic cloves
1 small can of tomato paste
4 cans of beef broth
3 tablespoons of Worcestershire sauce
1/4 cup of brown sugar
2 teaspoons each dry mustard, pepper and salt
1/4 cup of paprika
Let’s Get This Goulash Party Started
Prepare your crock pot on high. ( I prefer my Ninja for this dish)
I personally like to brown my cubes of beef in a skillet on the stove top in some butter before putting it in the crock pot. (That’s what my grandmother did and what my mother still does – so I tend to follow tradition. My sisters, and my sister-in-law prefer to skip this step. Try it both ways and decide your preferred method.)
Put the beef in the bottom of your cock pot.
In a large bowl combine well the beef broth – paprika – brown sugar – Worcestershire sauce – dry mustard – pepper – salt – tomato paste and garlic. Carefully pour into the crock pot over the cubed beef.
Add the carrots – mushrooms and potatoes and top with the lid! Then sit back and wait for the house to be filled with the most tempting aroma. Cook on high for 4 hours.
At this point I remove the lid and stir in my bag of frozen peas. (I also give it a good taste and add salt and pepper if I think it needs it. Also make sure the beef is tender. ) Replace the lid and cook for another half hour or so. It usually takes about the time I need to set the table and prepare my salads and rice. Oh…and don’t forget the bread and butter! Lots of bread and creamy butter!