By Popular Request....;-)

Hungarian Goulash in a Crockpot

2 pounds of veal cut into ½ inch cubes (I use round steak)
1 cup of chopped onion (I just chop the whole darn onion. Onions are good)
3 cloves of garlic, minced (ignore recipes that say 1 clove. The more garlic, the better)
2 tablespoons of flour
½ teaspoon of salt (put in as much as you want! You’re the cook!)
½ teaspoon of pepper (remember what I said about the salt)
4 teaspoons of sweet Hungarian paprika Pride of Szeged ( ignore recipes that say 1and1/2. Paprika is good. The more the better!)
¼ teaspoon of crushed thyme
1 bay leaf (Dad and I hate bay leaves, so we ignore this)
A couple of chopped tomatoes,or 1 fifteen ounce can tomatoes (My husband has diverticulosis, so I use tomato sauce, making it less authentic, but keeping my husband’s colon intact, priorities you know)
1 cup of sour cream.

Put the veal cubes (or round steak cubes), onion, and garlic in the crockpot. Stir in flour and mix to coat the meat. Add all remaining ingredients into the crockpot except the sour cream. Stir well. Cover. Cook on low setting for 8 to 10 hours. Add sour cream 30 minutes before serving by first putting it in a bowl, and adding juice from the crockpot into the bowl gradually, mixing the juice and sour cream until they are well blended. Now add it to the crockpot, and again, stir thoroughly. Serve over hot noodles (Polish kluskis are good, if not authentic. Spaetzle would be authentic. My mom was Polish, so we used Kluskis.)

My dad liked it with veal, making it purkay (spelled phonetically, not correctly) instead of goulash. I am too cheap to buy veal unless it is a birthday, major holiday or something, so I use round steak. Dad would be proud that I can now make a decent round steak. He would be for anything that makes round steak tastier. My parents never had a crockpot, but dad used to say it should be on a "slow fire". I once had a nightmare that he refused to eat my goulash because (I said a slow fire, not slow electricity!). In real life, he was for anything that made food good, and the crockpot does make good goulash. My comments at the top alongside the recipe correspond with the difference between "American" Hungarian goulash recipes verses my dad. My dad was an authentic Hungarian until October, 1963, when he became a naturalized citizen of the United States of America. After that, whenever anyone asked his nationality, he said "I am American. I had to take a test and I passed! What about you?" I love my dad. I miss him. May he rest in peace. God bless you.
I don't know who is playing this Csardas, by it rocks at two minutes and thirty seconds, and a little after four minutes. Don't worry, Annie, I have easier ones on C.D. for us to demonstrate at Mare's party in August. :-)