SPICY GOULASH
Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. -Melissa Polk, West Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
Nutrition Facts : Calories 222 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
SLOW-COOKED SPICY GOULASH
Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. -Melissa Polk, West Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
Nutrition Facts : Calories 315 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 915mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 9g fiber), Protein 23g protein.
SMOKED PAPRIKA GOULASH FOR THE SLOW COOKER
This is a very rich and flavorful beef dish with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice or potatoes.
Provided by Tara Jill Emerson
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
- Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
- Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
- Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
- Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 38 g, Cholesterol 182.4 mg, Fat 28 g, Fiber 4.5 g, Protein 59.1 g, SaturatedFat 9.5 g, Sodium 795.3 mg, Sugar 5.3 g
CROCK POT HUNGARIAN GOULASH
Make and share this Crock Pot Hungarian Goulash recipe from Food.com.
Provided by Garnet
Categories Meat
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place meat in crockpot and cover with sliced onion.
- Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat.
- Cover and cook on low for 8 to 10 hours.
- Turn control to high.
- Dissolve flour in a small amount of cold water and stir into meat mixture.
- Cook on high for 10 to 15 minutes or until slightly thickened.
- Serve over noodles or rice.
VEGETARIAN GOULASH (CROCK POT)
Slow cooking in the crock pot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.
Provided by Mercy
Categories Lunch/Snacks
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put the mushrooms, tempeh and carrots into a crock pot (no need to steam the tempeh first).
- Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree.
- Add the puree to the crock pot and mix well.
- Add the paprika, parsley, dill, caraway seed, salt and pepper to the crock pot and stir them inches.
- Cover and cook on low heat 8-10 hours.
- Shortly before serving, puree the silken tofu in a blender with a little liquid from the crock pot until very smooth.
- Stir it into the crock pot, add the peas and heat through.
- Serve over cooked noodles, potatoes, rice or other grains.
Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 1.1, Sodium 247.1, Carbohydrate 19.2, Fiber 4.3, Sugar 6.6, Protein 13.8
SLOW-COOKER BEEF GOULASH
With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting
Provided by Anna Glover
Categories Main course, Supper
Time 7h25m
Number Of Ingredients 14
Steps:
- Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
- Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
- Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium
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