• 2lb package of cute up stew meat
  
• 1 can cream of mushroom soup


• 1 package of Dry Onion Soup Mix (I used the Golden Onion mix)


• 1/2 cup of dry red wine (I used Columbia Crest Merlot because I have no idea what is "dry" and what is "non-dry" but my husband who actually reads our subscription to the Wine Spectator told me it would work)


• Cooked Egg Noodles
  

That's all!

Lightly grease your crock pot and then mix the cream of mushroom soup together with the red wine and place the meat on top. Sprinkle the entire packet of dry soup mix over all. Cook on low for 8 hours or high for 4.

*Tip*
When I came home from work I gave this a good stir. I thought it seemed a little thin. In a 2 cup measuring cup I added a 1/2 cup of cold water and 2 spoonfuls of cornstarch and mixed it together to get out all the lumps. I poured this into the crockpot and stirred. I let it cook for another 1/2 hour. I thought the consistency was perfect.

• 2 1/2 pounds of beef round steak, cut in 1/2-inch cubes (veal can be used as well)
• 1/4 cup of vegetable oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 1/4 cup of flour
• 2 tablespoons paprika
• 1/2 teaspoon powdered thyme
• 1 1/2 teaspoons kosher salt
• 1 teaspoon of pepper
• 3 bay leaves
• 1 28oz can of whole peeled tomatoes
• 16 oz sour cream
• Noodles (egg, no yolk, wide, whatever anyone likes)

Heat the oil in a large saute pan. Season the meat with salt and pepper and brown it in the oil. After the meat is almost brown add the onion and garlic. Cook until onion and garlic are tender.

In a small bowl mix together the flour, paprika, and thyme. Slowly add to the meat until it is incorporated into the mixture. Transfer to your Crock Pot.

In a mixing bowl dump in the tomatoes. With a potato masher or fork break up the tomatoes. I also cut off the top with the core but that is optional. Pour all of this into the Crock Pot, add the bay leaves, and stir.

Cook on low for 8 hours or high for 4. Before serving stir in sour cream and ladle over noodles.

Like I said I love Hungarian Goulash just wish I didn't have to do all the meat browning, onion tenderizing, flour mixing before hand. But I have tried it without doing all that prep work, just throwing it in the Crock Pot--not as good. I haven't served this to my step kids, they may or may not like it since it is different and has tomatoes, but I loved it as a kid and my daughter really likes it. And my dad, well you already know he does. German Chocolate is his favorite dessert, just so you know.

(Can be made on the stove top just simmer covered for one hour, stirring frequently)

Originally posted on 4/6/2008

• 2-3 lbs. of Pot Roast (I had cut mine up into medallions earlier and had frozen, they worked perfectly and only had to cook 5 hours to be super moist and tender)
• 1 14oz can of Basil, Oregano, Garlic diced tomatoes
• 1/4 cup of Rice Vinegar
• 1/4 cup Cooking Sherry
• 4 cloves of garlic, minced (3 spoonfuls of the already minced in a jar garlic)
• 6 whole cloves
• 1/2 tsp of Accent (the original recipe called for Pickling Spice but I could not find that at my grocery store)
• Salt and Pepper and Garlic Salt
• 6-8 or 10 Frozen or refrigerated biscuits (I thawed my frozen Grands Buttermilk Biscuits ready made biscuits)

Heat a few tablespoons of oil in a pan. Season the meat with garlic salt and pepper and brown in the heated oil.

In the Crockpot add the vinegar, sherry, cloves, and Accent. Stir. Add the browned meat and cover with the can of tomatoes. Spoon garlic on top and season to taste with salt and pepper. Cook for 4-5 hours on high, 8-10 on low.

After cooking place the biscuits on top of the meat and sauce.

Cover and turn on high for half hour to 40 minutes. Serve and enjoy the praise.

• 3-4 frozen, boneless, skinless chicken breasts
• 2 cans Cheddar Cheese soup
• 1 can Mexican Corn
• 1 can white beans
• 1 can spicy beans, I used Ranch Style with jalepano peppers
• 1 can Rotel, I used the Lime and Cilantro flavored and we loved it!
• 1/2 can Chicken broth
• Generous dashes of Taco Season, if using a packet the whole packet
• Several dashes of Cumin
• Several dashes of Garlic Salt
  

Dump all the canned ingredients into the Crock Pot. Stir and add the Taco Seasoning and Cumin. Before I put the white beans into the mix I rinse them over and over.

See all those bubbles? Uh-yea, if you don't want those bubbles inside your intestinal tract saying "Hello! Outside world!" I found that it really helps to rinse canned beans. Otherwise, enjoy this soup on a night when you are alone or wanting to be alone.

Lay the chiken breasts on top of the soup mixture. Generously sprinkle the Garlic Salt and again sprinkle the Taco Seasoning. Cook on high 4-6 hours or low for 8. After cooking take the chicken out and cut up into small bite size pieces or shred. Put chicken back into the crock pot and mix with the soup.

Serve with Fritos and cheddar cheese. I love to add a spoonful of sour cream too. TD sometimes adds more salsa adn cilantro, but the Lime and Cilantro Rotel was perfect.

Link to printable recipe here.

Originally posted 3/2/2008