You may be wondering why I’m using a picture of a heart instead of a picture of goulash to illustrate crockpot goulash. Well…true confessions time! One year Valentine’s Day fell in the middle of the week, we had plans to go out on the weekend, and when I was planning menus, I just didn’t think of the date! In fairness, I was working for a startup while going to school at night, so I was lucky I could think or cook at all, but still, I put crockpot goulash on the menu for February 14th. The day before, JP asked me “what are we doing for dinner tomorrow” and I said, “oh, I’m making goulash”. I think he was a little startled. I know I was startled once I realized what day it was what I had done, but ever since then, this has been known in our house as the Goulash of Love.
Even if you don’t choose to make it for Valentine’s Day, it’s a great meal for this time of year. It’s super-easy, flavorful, and nice and cozy on these cold winter days!
Ingredients
Method
- Slice onions (cut in half and cut each half into thin slices).
- Add all ingredients except sour cream to crockpot and stir well to combine.
- Cook in crockpot for at least 8 hours at Low.
- Remove bay leaf, meat and onions from crockpot. Don’t worry if you can’t get all the onions out! Discard bay leaf.
- Check seasoning and add salt and pepper if required. I find almost everything needs salt and pepper after it’s been cooked in the crock.
- Add sour cream to liquid in crockpot and stir well until combined.
- Put meat and onions back in crockpot and stir to combine with sauce.
- Turn crockpot to High for 15 minutes to heat through.
- Stir well and serve with noodles, rice, or pierogi.
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