Wednesday, January 6, 2016

Hungarian Goulash

Hungarian Goulash
2 lb beef chuck roast
⅓ cup flour + 3 tbs flour
1 tsp salt
dash of ppepper
2 tbs oil
1 cup water
½ cup chopped onion
2 tbs catsup
2 tsp instant bfef bouillon
1 tsp paprika
2 bay leafs
½ cup sour cream
Hot cooked noodles
  1. Cut the roast into 1-inch cubes
  2. Combine the salt, pepper and ⅓ cup flour. Place in a bag. Toss to mix. Add meat. shake until meat is coated with flour.
  3. Heat 2 tbs of oil in a skillet, brown meat.
  4. Add meat to crockpot.
  5. To crockpot ad water, onion, catsup, beef bouillon, paprika and bay leves.
  6. Cook on low for 8-10 hours or on high for 4-5 hours.
  7. A hour before serving, add 1 cup of the hot liquid to the sour cream and 3 tbs flour. Mix and pour back into crockpot , stir. This will begine to thicken.
  8. Remove bayleafs before serving..
  9. Serve over hot noodles.

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