Hungarian Goulash
Prep Time 20 min
Cook Time 8 Hr
Servings 6
Difficulty Easy
Ingredients
- 1/3 cup all-purpose flour
- 1 tsp. salt
- Dash pepper
- 2 lbs. beef chuck pot roast
- 1/3 cup Crisco® Pure Canola Oil
- 1 cup water
- 1/2 cup chopped onion
- 2 tbsps. ketchup
- 2 tsps. instant beef bouillon granules
- 1 tsp. paprika
- 2 bay leaves
- 1/2 cup sour cream
- 3 tbsps. all-purpose flour
- Hot cooked noodles
Directions
- Step 1
COMBINE 1/3 cup flour, salt and pepper in resealable plastic bag. Add meat to flour mixture a few pieces at a time. Shake to coat.
- Step 2
HEAT oil in skillet over medium heat. Add meat. Brown on all sides. Place in slow cooker. Stir in water, onion, ketchup, bouillon granules, paprika and bay leaves.
- Step 3
COVER and cook on LOW 8 to 10 hours. Increase temperature to HIGH. When mixture boils, remove bay leaves.
- Step 4
COMBINE sour cream and 3 tablespoons flour. Slowly blend 1 cup of the hot cooking liquid into sour cream mixture. Return to hot mixture. Cook and stir till thickened. Serve over hot cooked noodles.
Serving size
(1/6 of recipe)
- Calories 500
- Calories from Fat170g
- Total Fat 19g
- Saturated Fat 5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 105mg
- Sodium 910mg
- Potassium 0mg
- Total Carbohydrates 43g
- Dietary Fiber 2g
- Sugars 3g
- Protein 39g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet