This is embarrassing to admit, but I only use my crock pot on days I'm home all day-like the weekends! I'm never organized enough in the morning to get something ready and cooking before I head to work. Oh well, it doesn't matter when I use it, it's that I use it-right?
Today I'm making Hungarian Lamb Goulash!
What You'll Need
1 lb frozen green beans
1 cup chopped onion
1 1/4 lbs lean lamb for stew, cut into 1"cubes
1 can of chunky tomato sauce
1 3/4 cups chicken broth
1 can tomato paste
4 teaspoons paprika
Dash of garlic salt (personal addition)
Fresh ground pepper (personal additions)
Hot cooked egg noodles
The great thing about cooking in a crock pot is it's easy-and I like easy!
I started with a piece of lamb from Costco. It's a lamb leg without the bone. I cleaned it up a bit and cut it into cubes! (no photos, it was pretty bloody and gross-not to me but maybe for others....this got me and Ty started into a convo about me becoming a butcher!) OK I lied, this isn't my pic but it basically looks like this!
Next chop your onion and throw it in the crock pot with the green beans. Top the veggies with the lamb.
Next mix together the tomato paste, tomato sauce and broth in a large bowl. Stir until well mixed. Add the paprika. At this stage I sampled my sauce and found it a bit boring. So I added some garlic salt and fresh ground pepper. If I had been making lamb all on it's own I would have seasoned with rosemary, but that didn't seem like a good idea with the tomato sauce.
Pour the sauce over the lamb and veggies. Set your crock pot to low heat and cook for 6-8 hours. I'm cooking mine for 7 hours because Ty has hockey and needs to eat around 4:30pm. Cook the egg noodles in the last 20 minutes of the lamb cooking time. Stir the goulash before serving over hot noodles!
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