SLOW-COOKER HUNGARIAN GOULASH
Let the slow cooker do the work for you in turning out this old-world favorite. The rich beef stew is wonderful served over hot noodles.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h50m
Yield 8
Number Of Ingredients 15
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain.
- Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
- Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
- In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.
Nutrition Facts : Calories 490, Carbohydrate 50 g, Cholesterol 110 mg, Fat 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 5 g, TransFat 1/2 g
SLOW-COOKER HUNGARIAN BEEF POT ROAST
Come home to this spicy slow cooked beef roast that's served over noodles - perfect for a Hungarian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 12
Steps:
- If necessary, cut beef roast into 2 or 3 large pieces. Place beef in 3 1/2 to 4-quart slow cooker. Top with onion.
- In measuring cup, combine broth, chili sauce, paprika, garlic-pepper blend, salt and caraway seed; mix well. Pour over beef and onion.
- Cover; cook on low setting for 7 to 8 hours.
- About 20 minutes before serving, cook egg noodles to desired doneness as directed on package. Remove beef from slow cooker; cover to keep warm. Stir sour cream into liquid in slow cooker until blended. Increase heat setting to high; cover and cook an additional 5 minutes or until of desired consistency.
- Drain noodles. Cut beef across grain into slices. Serve beef with sauce mixture over noodles. Garnish each serving with tablespoon of sour cream; sprinkle with parsley.
Nutrition Facts : Calories 740, Carbohydrate 48 g, Cholesterol 215 mg, Fat 3, Fiber 2 g, Protein 56 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 9 g
HUNGARIAN POT ROAST
I'm not sure where I got this many years ago. It's a standard in our house. You can use fresh mushrooms if you prefer. The sour cream really makes the gravy special. I serve this over cooked noodles, or boiled potatoes.
Provided by Imagenie
Categories One Dish Meal
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Trim excess fat from meat.
- Sprinkle meat with paprika, salt and pepper.
- Brown meat in hot oil in a dutch oven or large pan.
- Add water and bay leaf. Cover and simmer, 1-1/2 to 2 hours, or until meat is tender.
- Place mushrooms, onions, and carrots over and around the meat, pour in tomato sauce.
- Cover and simmer 60 minutes, or until vegetables are done.
- Add parsley.
- Just before serving, remove from heat and gradually stir in sour cream.
- Serve with cooked small noodles or boiled potatoes.
Nutrition Facts : Calories 543.9, Fat 26.5, SaturatedFat 11.3, Cholesterol 169.6, Sodium 1443.7, Carbohydrate 27.4, Fiber 6.2, Sugar 14.5, Protein 52.8
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
SLOW-COOKER POT ROAST
I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.
Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
SLOW-COOKER BEEF POT ROAST
Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends
Provided by Miriam Nice
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
- Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
- Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
- Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
- Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
- While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
- Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.
Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium
THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Provided by Hannah Williams
Categories Dinner
Time 8h
Yield 5 servings
Number Of Ingredients 8
Steps:
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams
SLOW-COOKER HUNGARIAN BEEF STEW
This is a super easy, soo tasty dinner. Throw it in the crock pot in the morning, and voila! you've got a pefect savory dinner.
Provided by crazycookinmama
Categories Stew
Time 10h10m
Yield 8 Cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except sour cream and egg noodles in a 3 1/2 quart or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transferred to slow-cooker to cook.).
- Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
- Serve over Egg Noodles.
Nutrition Facts : Calories 380.2, Fat 14.9, SaturatedFat 6.4, Cholesterol 111.1, Sodium 957.7, Carbohydrate 26.3, Fiber 5.6, Sugar 10, Protein 36.2
SLOW-COOKED HUNGARIAN GOULASH
The tasty family dish boasts a rich creamy sauce certain to satisfy goulash lovers. I enjoy sharing recipes with friends and family and this one's great for potluck suppers, too. Garnish with fresh parsley for flavor and color. -Jackie Kohn, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender., Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles. Garnish with parsley if desired. , Freeze option: Before adding sour cream, cool stew. Freeze stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Remove from heat; stir in sour cream.
Nutrition Facts : Calories 224 calories, Fat 8g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
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