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Slow Cooker Recipe
Tough Love
We’re not sure what makes this beef “Hungarian.” We do know that once again the slow cooker works its magic on a less-than-tender piece of meat, turning an inexpensive cut into melt-in-your-mouth morsels.
That’s why we love our slow cookers.
Hungarian Beef
Fix-It and Forget-It Big Cookbook, page 220
Makes: 5-6 servings
Prep. Time: 10 minutes
Cooking Time: 8 ¼ hours
Ideal slow cooker size: 4-quart
Fix-It and Forget-It Big Cookbook, page 220
Makes: 5-6 servings
Prep. Time: 10 minutes
Cooking Time: 8 ¼ hours
Ideal slow cooker size: 4-quart
2 lbs. beef chuck, cubed
1 onion, sliced
½ tsp. garlic powder
½ cup ketchup
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
½ tsp. salt
2 tsp. paprika
½ tsp. dry mustard
1 cup cold water
¼ cup flour
½ cup water
1. Place meat in slow cooker. Add onion.
2. Combine garlic powder, ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour over meat.
3. Cover. Cook on Low 8 hours.
4. Dissolve flour in ½ cup water. Stir into meat mixture. Cook on High until thickened, about 10 minutes.
5. Serve over noodles.
It’s called “hungarian” just b/c of the Paprika.
Going to try this with venison.
> Anything is better with venison!
Looks a bit like Hungarian Goulash without the parsley root to me. A few extra ingredients but same basic principal. If it’s Hungarian Paprika mores the better. Yes, I’m Hungarian and have made my Goulash in slow cooker.
Will be making with moose, in fact, I have a package thawing on the counter right now. I think this recipe and methods lends itself to any wild game.
Will definitely be making this!