Brad's crock pot goulash

Name: Brad's crock pot goulash
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs round steaks, cut into 3/4 inch cubes; 3 lbs soup bones. mine were fairly meaty; 1 med onion, chopped; 2 Roma tomatoes, diced; 2 (15 oz) cans tomato sauce; 1 tsp each; Himalayan pink salt, McCormicks Montreal steak seaso; 2 tbs Hungarian paprika; 2 tbs red wine vinegar; 2 tbs minced garlic; 3 bay leaves; 2 tbs stone ground mustard; 1 1/2 cups sour cream; 1 pkg pasta. either macaroni, rotini, or penne

wingmaster835 @wingmaster

Sequim Washington

Trying to use up last years meat in the freezer. Getting close to butcher time on our farm

wingmaster835 @wingmaster

Sequim Washington

Trying to use up last years meat in the freezer. Getting close to butcher time on our farm

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Ingredients

All day

6 servings

2 lbsround steaks, cut into 3/4 inch cubes
3 lbssoup bones. mine were fairly meaty
1med onion, chopped
2Roma tomatoes, diced
2 (15 oz)cans tomato sauce
1 tspeach; Himalayan pink salt, McCormicks Montreal steak seaso
2 tbsHungarian paprika
2 tbsred wine vinegar
2 tbsminced garlic
3bay leaves
2 tbsstone ground mustard
1 1/2 cupssour cream
1 pkgpasta. either macaroni, rotini, or penne

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Steps

All day

1

Place soup bones in a large pot. Just cover with water. Cover. Bring to a boil on med high heat. Reduce to low and simmer a couple hours until meat is tender and falls off the bone.
2

Place rest of ingredients, except sour cream and pasta, in a crock pot. Stir and turn on high. Cook for 4 hrs. Stir then turn to low and cook for 2 -3 more hours.
3

Take all the meat from the soup bones and add to the crock pot. Discard the bones. Let the broth cool. Scrape the fat off the top. Reserve broth for future use
4

Boil pasta in salted water until al dentè. Drain but don't rinse. Stir pasta and sour cream into goulash and serve immediately.
5

Garnish with hot sauce, or shredded cheese. Or a dollop of sour cream.

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Cooksnaps

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wingmaster835 @wingmaster

on August 28, 2016 03:56

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.