Crock-Pot Recipes #1

HUNGARIAN GOULASH

2 pound round steak, cut
in ½-inch cubes
1 cup chopped onion
1 clove garlic, minced
2 tablespoons flour
1 teaspoon salt
½ teaspoon pepper

1 tablespoon paprika
¼ teaspoon dried thyme, crushed
1 bay leaf
1 can tomatoes
(1 pound-12 ounce)
1 cup sour cream

Put steak cubes, onion, garlic in CROCK-POT. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low for 7 to 10 hours. Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 5 to 6 hours, stirring occasionally.) Serve over hot buttered noodles.

🥘 Hungarian Goulash (Diabetic-Friendly, 4 Servings)

Ingredients

1½ pounds lean beef (top round or sirloin tip), cut in ½-inch cubes
¾ cup chopped onion
1 clove garlic, minced
1 tablespoon almond flour (for light coating)
½ teaspoon salt (optional)
¼ teaspoon black pepper
1 tablespoon paprika (regular or smoked)
¼ teaspoon dried thyme, crushed
1 bay leaf
1 can diced tomatoes (14½ ounces, no salt added)
½ cup plain Greek yogurt (low-fat)
½ cup light sour cream
(Optional additions for volume and fiber)
- ½ cup chopped bell pepper
- ½ cup sliced mushrooms
- ½ cup diced zucchini

Instructions

Coat and combine:
Place beef cubes, onion, garlic, and almond flour in the Crock-Pot. Stir to lightly coat meat.
Add flavorings:
Add salt, pepper, paprika, thyme, bay leaf, tomatoes, and any optional vegetables. Stir well.
Cook:
Cover and cook on Low for 7–8 hours or High for 5–6 hours, stirring occasionally.
Finish:
About 20–30 minutes before serving, remove the bay leaf and stir in the Greek yogurt and light sour cream. Heat through gently — do not boil or the sauce may curdle.
Serve:
Spoon over steamed cauliflower rice, zoodles, or lightly buttered cabbage ribbons.