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Brad's crock pot goulash
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A picture of Brad's crock pot goulash.

Brad's crock pot goulash

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

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

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

Read more

Brad's crock pot goulash

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

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

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

Read more
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Ingredients

All day
6 servings
  1. 2 lbsround steaks, cut into 3/4 inch cubes
  2. 3 lbssoup bones. mine were fairly meaty
  3. 1med onion, chopped
  4. 2Roma tomatoes, diced
  5. 2 (15 oz)cans tomato sauce
  6. 1 tspeach; Himalayan pink salt, McCormicks Montreal steak seaso
  7. 2 tbsHungarian paprika
  8. 2 tbsred wine vinegar
  9. 2 tbsminced garlic
  10. 3bay leaves
  11. 2 tbsstone ground mustard
  12. 1 1/2 cupssour cream
  13. 1 pkgpasta. either macaroni, rotini, or penne
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Steps

All day
  1. 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.

    A picture of step 1 of Brad's crock pot goulash.
  2. 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.

    A picture of step 2 of Brad's crock pot goulash.
  3. 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. 4

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

    A picture of step 4 of Brad's crock pot goulash.
  5. 5

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

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wingmaster835
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.
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David Sevilla
David Sevilla @cook_4827329
January 16, 2017 16:40
b:BBC
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