JUST SOME GOOD OL’ GOULASH

Hey Everyone,

Glad to be back on here blogging. I know it’s been a while. So, we’re now into the cooler weather months and I’m excited to try a lot of new recipes this year. On to the first one… Goulash! I completely tweaked a stovetop recipe and turned it into a crock recipe. However, I did brown the beef first on the stove and then started the crock. And I froze half of the portions for later!!

I got this recipe on Pinterest (but it comes from allrecipes.com), and I did make changes! I made the changes so it was easier to cook, could be done in the crock, and because I wanted it to be a little healthier (not crazy healthy, just slightly better lol). Because I was extremely in shape this summer, spent two and a half months working my ass off to get down to 142lbs. from 153lbs. (I know it doesn’t sound like much, but I had a lot of muscle), and then had an allergic reaction, got sick and lost everything (including some more weight, but in a bad way… down to the 130’s), and after those 2 weeks… I just haven’t come back to normal… unless my bloated current body is my norm which I know it is not.

ANYWAYS … GOULASH!

Classic Goulash

2 pounds lean ground beef

1 sweet onion, chopped / food processed

5 cloves garlic, chopped / food processed

3 cups water with 3 TB of chicken bouillon 

2 (15 ounce) cans tomato sauce

2 (14.5 ounce) cans diced tomatoes

2 tablespoons soy sauce

2 tablespoons dried Italian herb seasoning

2 teaspoon crushed dried bay leaves (the flakes you get in a bottle in the spice aisle)

1 tablespoon seasoned salt

1/2 box uncooked elbow macaroni (I used whole grain, they’ll get nice and soft in the crock)

cheddar cheese for garnish

Directions: Prep 20 m | Cook 1 h 5 m (overnight works best) | Total 1 h 20 m | Yields 16 small 255 calorie portions or 8 510 calorie portions

Cut up your onion into chunks small enough to fit in your food processor, and peel your garlic. Throw both into the food processor together. I have to do this a couple times because my food processor is small.

Then in a large pan, brown the ground beef over medium-high heat, breaking the meat up as it cooks, should take about 10 minutes. Add in the onions & garlic, lower the heat to medium and let sit for about 10 minutes.

Meanwhile you can add your water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt to the crock and set it on high. Once your pan of beef, onions, and garlic is done you can toss those in to the crock as well. 

Here’s the timing difference: If you want to eat the day of, let your crock cook on high for about an hour and throw in your noodles for the last 20-30 minutes. But if you want to make this ahead… set it to low and let it go either overnight or while you’re at work. Then throw in the noodles during the last 20-30 minutes. I cooked mine for about an hour on low, put it in the fridge, took it out the next day and let it simmer on low for another 2 hours, then took it to my parent’s house and cranked it up to high and added the noodles. As long as you wait to throw in the noodles, this meal if almost fool-proof.

If you want to freeze portions like I did. Cook everything EXCEPT FOR THE NOODLES, place in the fridge to chill, spoon about 3/4 cup of the goulash into baggies and then add about a 2 tablespoons of uncooked noodles. I know the tablespoons of noodles seems silly, but I was aiming for an eighth of a cup of uncooked pasta. When you’re ready to eat, thaw, then cook in a bowl in the microwave or on the stove until the noodles are fully cooked. To make this go faster, you can cook the noodles to al dente before freezing but you risk breaking them that way.

Original recipe website is: http://allrecipes.com/recipe/213268/classic-goulash/?ms=1&prop25=93694802&prop26=SlowCooker&prop27=2012-09-21&prop28=Main&prop29=Recipe&me=1

Allrecipes.com’s photo: