Sunday, September 30, 2012

Freezable Slow Cooker Goulash



This is another one of the meals I am making with the intent of eating home cooked food on busy weeknights.  Just like the Curry Chicken, you freeze the raw ingredients, dump them in the slow cooker the day you want to eat it, and it is ready when you get home - well almost.  In this case, you do have to stir in some sour cream and cook the noodles, but you should be able to have dinner on the table about 30 minutes after you get home, with very little work involved.  Also like the chicken recipe, this one called for baby carrots, which I used (I made and froze them on the same day).  Next time, I will just cut up regular carrots because the baby carrots are just not as good after being frozen.  You could also dump in a bag of the baby carrots (unfrozen) with the other ingredients and that might work better.  This is recipe is my favorite of the freezable slow cooker recipes I have tried thus far, and I think you will really like it.  Plus it is super easy!

I got this recipe from Mama Baby Love and only changed it just a little bit.  I reduced the amount of onion by a lot because I am not a big onion fan, and I added additional sour cream into the goulash instead of just using it as a garnish.  Hope you enjoy!


Freezable Slow Cooker Goulash
yield:  serves 4

1 small onion, chopped (about 1/2 cup)
2 cups green bell peppers, chopped in bite sized pieces
2 cups carrots, chopped
3 cloves garlic, minced
2-3 lbs. stew beef
4 6 oz. cans tomato paste
2 Tbsps. Hungarian Paprika
1 tsp. freshly ground black pepper
1/2 cup sour cream (Do not freeze, you will add it after cooking)
To serve:  4 cups hot noodles (I used whole wheat.) and more sour cream to garnish

Combine all ingredients except sour cream and noodles.  Divide into two gallon sized freezer bags.  Freeze flat.

To cook, thaw bags for about 30 minutes.  Put in the slow cooker and cook on low 6-8 hours.  Stir in 1/2 cup sour cream until well combined.  Turn cooker up to high and cook 30 minutes longer.  While the goulash continues to cook, cook the noodles.  Serve over noodles with additional sour cream to garnish.

Source:  Adapted from Mama Baby Love.

This post was shared on Foodie Friends Friday.





2 Comments:

At October 1, 2012 at 5:40 AM , Blogger The Café Sucré Farine said...

Love the simplicity of this! Who wouldn't want to have this in the freezer to pull out? and to come home to delicious aromas would be wonderful!

 
At October 5, 2012 at 9:56 AM , Blogger Angie said...

What an awesome recipe to share at Foodie Friends Friday. I think everyone looks for short cuts and simple meals. This is perfect!

 

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Freezable Slow Cooker Goulash