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I was excited to use my new Penzey’s Hungarian Paprika in this recipe. It smelled amazing and had a vibrant red color to it. When I got home from work the entire house smelled good. The goulash was a reddish brown color and thickened easily when I added in the flour. We spooned it over the egg noodles and served it with some dinner rolls. The meat was super tender and the sauce was thick and flavorful. It was a delicate combination that made my mouth water!
Crock-Pot Hungarian Goulash (adapted from Food.com)
2 pounds stew meat, cut into 1 inch cubes
1 onion, sliced
2 cloves garlic, minced
1/2 c. ketchup
2 T. Worcestershire sauce
1 T. brown sugar
1 t. salt
1 t. black pepper
2 t. paprika
1 t. dry mustard
1 1/2 c. water
1/4 c. flour
1. Place the meat in the crock pot and cover with the sliced onion.
2. Combine the garlic, ketchup, Worcestershire sauce, brown sugar, salt, pepper, paprika, and dry mustard. Stir in the water, mix well, and pour over the meat in the crock-pot.
3. Cover and cook on low for 8 hours.
4. After 8 hours turn the heat to high. Dissolve the flour in a small amount of cold water. Stir into the meat mixture and cook on high for 15 minutes.
5. Serve over egg noodles.