Sunday, December 02, 2012

Crock Pot Hungarian Goulash

2 pounds of roast beef. Chuck roast is good.
A large onion, preferably sweet yellow, chopped well.
1/2 cup of ketchup
2 Tablespoons of Worcestershire sauce.  (Gefen makes a nice kosher sauce)
1 Tablespoon of dark brown sugar
2 teaspoons of salt (to your taste)
2 teaspoons of  Sweet Paprika
1/2 teaspoon of dry mustard
1 cup of water
1/4 cup of all purpose flour  and 1/4 cup of water (for thickening the sauce later)

Place the meat in the crock pot and cover with the onion.
 Put half the flour and 1/4 cup of water to one side. You will use that later on to thicken the sauce.

Mix everything else together as a sauce and pour over the meat.

Cook for 8 to 10 hours.
When meat is falling apart tender, mix the flour with the cold water and stir into the goulash.
Heat on high until sauce thickens nicely.

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