Brad's crock pot goulash

Brad's crock pot goulash

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



6 servings
  1. 2 lbs round steaks, cut into 3/4 inch cubes
  2. 3 lbs soup bones. mine were fairly meaty
  3. 1 med onion, chopped
  4. 2 Roma tomatoes, diced
  5. 2 (15 oz) cans tomato sauce
  6. 1 tsp each; Himalayan pink salt, McCormicks Montreal steak seaso
  7. 2 tbs Hungarian paprika
  8. 2 tbs red wine vinegar
  9. 2 tbs minced garlic
  10. 3 bay leaves
  11. 2 tbs stone ground mustard
  12. 1 1/2 cups sour cream
  13. 1 pkg pasta. either macaroni, rotini, or penne


All day
  1. Change

    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.

  2. Change

    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.

  3. Add Photo

    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. Change

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

  5. Add Photo

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

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