CROCKPOT GOULASH RECIPE

 

Of course! Crockpot Goulash is the ultimate comfort food—easy, hearty, and perfect for feeding a crowd. This recipe simplifies the classic Hungarian dish into a convenient “set it and forget it” meal.

Here’s a tried-and-true recipe for a delicious American-style Crockpot Goulash, along with tips and variations.

What is Goulash? A Quick Note

· Traditional Hungarian Goulash: A slow-simmered stew of meat and vegetables, heavily seasoned with paprika, often without tomatoes or pasta.
· American Goulash: A hearty, tomato-based ground beef and macaroni dish, also known as “American Chop Suey.” This crockpot version is based on the American style.

---

Classic Crockpot Goulash Recipe

This recipe serves 6-8 people.

Ingredients

For the Meat Sauce:

· 1 lb ground beef (or ground turkey)
· 1 large onion, chopped
· 1 green bell pepper, chopped
· 3-4 cloves garlic, minced
· 1 (24 oz) jar of your favorite pasta sauce or marinara sauce
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 (8 oz) can tomato sauce
· 2 teaspoons Italian seasoning
· 1 tablespoon Worcestershire sauce
· 1 teaspoon paprika (smoked paprika is excellent for depth)
· 1 bay leaf (optional, remove before serving)
· Salt and black pepper to taste

To Add Later:

· 2 cups uncooked elbow macaroni (or other small pasta like shells)
· 1 ½ cups beef broth or water

· 2 cups shredded cheddar or mozzarella cheese for topping

Instructions

1. Brown the Meat: In a skillet over medium-high heat, cook the ground beef, onion, and bell pepper until the beef is no longer pink and the vegetables are softened. Drain off any excess fat. Stir in the minced garlic and cook for one more minute.
2. Combine in Slow Cooker: Transfer the meat mixture to the crockpot. Add the pasta sauce, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, paprika, bay leaf, salt, and pepper. Stir well.
3. Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
4. Cook the Pasta: About 20-30 minutes before serving, cook the elbow macaroni separately on the stovetop according to package directions until al dente (firm to the bite). Drain well.
   · Why cook separately? Pasta cooked directly in the slow cooker for a long time can become mushy and absorb all the liquid. This method ensures perfect pasta texture.
5. Final Assembly: Stir the cooked, drained pasta and the 1 ½ cups of beef broth into the crockpot. The broth will thin the sauce to the perfect consistency. Taste and adjust seasonings.
6. Serve: Remove the bay leaf. Serve the goulash hot, topped with a generous handful of shredded cheese.

---

The “True” Set-It-and-Forget-It Method (Pasta Included)

If you absolutely cannot cook the pasta separately, here’s how to do it all in one pot. The texture will be much softer.

· Follow steps 1-3 above.
· In the last 30-45 minutes of cooking on HIGH, stir in the 2 cups of uncooked elbow macaroni and 2 ½ cups of beef broth (the extra liquid is needed for the pasta to cook).
· Stir well, cover, and cook until the pasta is tender. Keep a close eye on it to prevent sticking.

---

Tips for the Best Crockpot Goulash

· Don’t Skip Browning the Beef: Sautéing the beef, onions, and peppers first adds a crucial depth of flavor that you can’t get from adding raw ground beef to the slow cooker.
· Customize the Veggies: Feel free to add other vegetables like sliced mushrooms or zucchini with the meat mixture.
· Spice Level: For a little heat, add a pinch of red pepper flakes with the other spices.
· Cheese Lover’s Touch: For an extra-cheesy version, stir one cup of the shredded cheese into the goulash along with the pasta, then use the remaining cup for topping.
· Make it a “Cleanout Goulash”: This is a great recipe for using up leftover veggies or a half-used jar of pasta sauce.

---

Common Questions (FAQ)

Can I use a different pasta?
Yes! Any small pasta will work: small shells, rotini, or cavatappi are great. Just be sure to adjust the stovetop cooking time accordingly.

Can I make this ahead of time?
Yes, you can prepare the meat sauce through step 2 and store it in the refrigerator for up to 24 hours before starting the slow cooker. You may need to add 30 minutes to the cooking time since you’re starting with a cold mixture.

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water if it has thickened too much.

Can I freeze goulash?
Yes, it freezes very well. Cool completely and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that the pasta texture will be softer after freezing and reheating.

Enjoy your hearty and effortless meal

Bring a basket of fried potatoes and mix them with herbs.

 

Ingredients:

Four large potatoes

Two cups with fresh haché persil soup

One cuillère filled with chicken soup or mashed green onions

2 cuillères à soupe de maïs fécule

One coffee spoonful of salt (or to taste)

Half a cup of black pepper with coffee

Friture oil

Instructions:

Prepare the ground’s apples:

Place the ground potatoes in a strainer and finely chop them.

Place the shredded potatoes in a paper towel or chiffon of your own choosing, and give them as much moisture as you can.

feasible.

Mixing the ingredients:

Placer les pommes de terre râpées, le persil haché, les oignons verts (or ciboulettes), les fécules de maïs dans un great bol.

salt and pepper.

Make sure to thoroughly mix so all ingredients are evenly distributed.

Making the squares:

Spread the mixture of potato wedges on a flat surface or large plate, leaving about 1/4 of an inch in thickness.

Divide the aplati mixture into little carrés, about one piece on each side.

Frizzle the squares:

Heat the oil in a skillet or fry pan to 350°F (175°C).

Fry the potato carrés in batches for about two to three minutes on each side, or until they are tender and crisp.

Remove the fried squares and set them on absorbent paper to drain any excess oil.

Serving:

Serve the warm, croustillant potato carrés as an accompaniment or as a collation.

Appreciate your delicious and crumbly potato carrés!

Enjoy!

Old Fashioned Rice Pudding

 

Rice pudding has a long history, dating back to ancient Persia. The dish was eventually introduced to Europe, where it gained popularity during the Middle Ages. Over the centuries, rice pudding recipes have evolved, with variations appearing in different regions.

Our recipe for old fashioned rice pudding is simple to follow and uses readily available ingredients. The creamy texture and subtle sweetness make it a perfect dessert for any occasion. Plus, it’s easy to customize with your favorite toppings, such as cinnamon, nutmeg, or a dollop of whipped cream.

Ingredients

• 1 cup long-grain rice
• 4 cups milk
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup brown sugar
• 1 tablespoon butter, cut into small pieces

Instructions

1. Combine ingredients: In a medium saucepan, combine the rice, milk, sugar, egg, vanilla extract, and salt. Stir to combine.
2. Bring to a boil: Place the saucepan over medium heat and bring the mixture to a boil.
3. Simmer: Reduce heat to low and simmer, uncovered, for 1-1.5 hours, or until the rice is tender and the pudding has thickened. Stir occasionally to prevent sticking.
4. Cool and top: Remove the saucepan from the heat and let the pudding cool slightly.
5. Prepare topping: In a small bowl, combine the brown sugar and butter.
6. Broil: Transfer the pudding to a baking dish. Sprinkle the brown sugar mixture evenly over the top. Broil in the oven for a few minutes, or until the topping is golden brown and bubbly.
7. Serve: Serve warm, topped with your desired toppings.

Homemade Bread recipe

 

Step 1: Activate the Yeast

In a small bowl, combine 1 ½ cups of warm water, 2 tablespoons of sugar, and 2 ¼ teaspoons of active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to work its magic.

Step 2: Combine the Dry 

Ingredients

In a large mixing bowl, whisk together 4 cups of all-purpose flour and 2 teaspoons of salt. Mixing the salt and flour first ensures that the salt doesn’t come into direct contact with the yeast, which can inhibit its activity.

Step 3: Mix the Dough

Once the yeast mixture is frothy, add it to the flour mixture along with 2 tablespoons of olive oil. Using a wooden spoon or dough scraper, mix until a shaggy dough forms. The dough will be sticky at this point, and that’s perfectly normal!

Step 4: Knead the Dough

Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes, adding small amounts of flour as needed to prevent sticking. You’ll know the dough is ready when it becomes smooth and elastic. To test its readiness, perform the “windowpane test” by stretching a small piece of dough; it should stretch thin without tearing.

Step 5: First Rise

Form the dough into a ball and place it in a lightly greased bowl, turning it to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free area until it doubles in size, about 1-2 hours. The dough is ready when you can gently press it with your finger, and the indentation remains.

Step 6: Shape the Dough

Once risen, punch down the dough to release excess gas. Transfer it to a floured surface and divide it into two equal portions if you want to make two loaves. Shape each portion into a ball by folding the edges into the center. Then, flip the dough seam-side down and gently roll it into a log shape.

Step 7: Second Rise

Place the shaped loaves seam-side down in a greased loaf pan or on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise again for about 30-60 minutes until they have doubled in size. Preheat your oven to 375°F (190°C) during this time.

Step 8: Score the Loaves

Once the loaves have risen, use a sharp knife or bread lame to make shallow slashes (scoring) on the top of the dough. This allows steam to escape during baking and creates an attractive crust.

Step 9: Bake

Bake the bread in the preheated oven for 25-30 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom. For an extra-crispy crust, place a small pan of water in the oven to create steam.

Step 10: CooL

Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaves to a cooling rack to cool completely before slicing. This step is crucial as it allows the interior crumb to set properly.

Tips for Success

Experiment with Flavors: Add herbs, spices, or seeds to the dough for unique flavor profiles. Garlic powder, rosemary, or sesame seeds can enhance the taste.

Storage: Store your bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.

Slicing: Use a serrated knife to slice the bread for clean cuts.

Conclusion

Baking homemade bread is not only about the final product but also about enjoying the process. From the soothing act of kneading to the delightful smell of bread baking in the oven, each stage is a sensory experience that creates memories and satisfies your soul. This recipe is an excellent foundation for your bread-making journey, and as you become more comfortable, feel free to experiment with flavors and shapes. Enjoy your warm, freshly baked bread with butter, jam, or as the base for your favorite sandwiches. Happy baking!

Everything Bagel Bits

 

A quick and addictive snack that’s salty, savory, and perfectly crunchy. These Everything Bagel Bits are made with oyster crackers tossed in butter, Parmesan, and everything bagel seasoning—baked until golden and irresistible.

Ingredients:

• 1 (12 oz) box oyster crackers

• ¾ cup butter, melted

• ½ cup everything bagel seasoning

• ⅓ cup grated Parmesan cheese

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix: In a large bowl, whisk together melted butter, everything bagel seasoning, and Parmesan. Add oyster crackers and toss until evenly coated.

3. Bake: Spread the coated crackers in a single layer on the prepared baking sheet. Bake for 15–20 minutes, stirring halfway, until golden and crisp.

4. Cool: Let cool completely before transferring to a bowl or airtight container.

👉 Perfect for parties, game day, or anytime snacking!

Easy Tacos Recipe Loaded Cheesy Pocket Tacos

 

The Ultimate Snack Upgrade You Didn’t Know You Needed

Introducing a snack that’s as bold as it is brilliant: Loaded Cheesy Pocket Tacos. Imagine a golden, crispy tortilla shell that’s warm on the outside and bursting with gooey, melty cheese, perfectly seasoned meat, and vibrant sautéed vegetables inside. Each bite is an explosion of flavor—savory, cheesy, satisfying. These aren’t just tacos… they’re cheesy pockets of joy you can hold in your hand.

Whether you’re hosting a game night, planning a party, or just need a seriously satisfying snack between meals, these hand-held creations are your new go-to. Crispy, creamy, and endlessly customizable, they’re the kind of snack that disappears faster than you can make them.

---

🌮 Why You’ll Love This Recipe

✅ Crispy Outside, Gooey Inside – That perfect golden crunch gives way to warm, cheesy layers.

✅ Packed with Flavor – Spiced meat, colorful veggies, and melted cheese in every bite.

✅ Portable and Fun – Great for parties, kids, game days, or on-the-go meals.

✅ Totally Customizable – Choose your protein, your cheese, your veggies, your flavor.

✅ Snack or Meal – Serve them as appetizers or bulk them up into a full meal.

---

🛒 Ingredients

(Makes 6 pocket tacos)

• 6 large flour tortillas

• 1 lb ground beef (or shredded chicken, turkey, or black beans)

• 1 tbsp taco seasoning

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella or pepper jack

• 1 cup bell peppers, diced

• ½ cup onions, diced

• ¼ cup salsa or taco sauce

• 2 tbsp olive oil or melted butter (for brushing)

• Optional: jalapeños, corn, sour cream, guacamole, or fresh cilantro

---

🔪 How to Make Loaded Cheesy Pocket Tacos

Step 1: Prepare the Filling

In a skillet over medium heat, cook your ground beef with taco seasoning until browned and cooked through. Drain any excess fat. Stir in the diced peppers, onions, and salsa. Cook for another 2–3 minutes until veggies soften.

Step 2: Assemble the Pockets

Lay out a tortilla. On one half, layer some of the meat mixture, followed by shredded cheeses and any additional fillings you like (jalapeños, corn, etc.). Fold the tortilla in half to form a semi-circle and press edges together gently.

🧀 Tip: Don’t overfill or they’ll burst while cooking—leave a small border around the edge.

Step 3: Crisp Them Up

Brush each pocket lightly with olive oil or melted butter. Place in a skillet or on a griddle over medium heat. Cook 2–3 minutes per side, pressing slightly with a spatula, until both sides are golden brown and crispy.

Step 4: Serve Hot

Slice in half, serve with sour cream, guacamole, extra salsa—or just enjoy them as-is!

---

🌀 Variations to Try

• Smoked Turkey & Swiss: Sub beef for smoked turkey and use Swiss cheese for a deli-style twist.

• Spicy Bean & Jalapeño: Use black beans and pepper jack for a vegetarian version with kick.

• Buffalo Chicken: Mix cooked shredded chicken with buffalo sauce and ranch dressing.

• Breakfast Pocket: Fill with scrambled eggs, sausage, and cheese for a morning treat.

---

🧊 Storage & Reheating

• Store: Refrigerate in an airtight container for up to 3 days.

• Freeze: Wrap individually and freeze for up to 1 month.

• Reheat: Bake at 350°F or use an air fryer to keep the shell crispy.

---

🎉 Final Thoughts

Loaded Cheesy Pocket Tacos aren’t just snacks—they’re a celebration of flavor wrapped in crispy, golden perfection. They’re the kind of recipe you’ll want to keep in rotation because everyone loves them—and they never get boring.

So go ahead, get cheesy, get crispy, and enjoy every bite.