Ah! The ever famous crock pot. A very common wedding or house warming gift that often remains hidden the attic or garage until the next yard sale. Guilty? Don’t worry, you are not alone. I confess I kept my pretty white one inside the kitchen cabinet for years too.
Recently though, the slow cooking craze has resurrected with a bang. If you haven’t joined the group yet, I suggest it’s time to bring out that dusty, almost brand new gift and start using it. I’m pretty sure in no time, you will fall in love with it too. Who wouldn’t want to arrive home with a warm delicious meal waiting for them?
Are you inspired now? The stews here
can easily be made using the slow cooker method. Even the soups. Sometimes I might prefer to brown the meats first. This is for extra flavor. If you are short time, you can just put together the ingredients and let the crockpot do it’s magic.
Speaking of recipes, this slow cooker goulash is a nice example that you can make something really good with just the things you have on hand. Traditionally, most goulash recipes call for beef or lamb, I used pork shoulder in this one. Why? Well, during the time my kids requested me to make a goulash, it is only type of meat I have left in the freezer. Since they liked the end product so much, we kept it as it is. If you want to stick to red meat, feel free to use whatever you prefer. It will turn out great too.
Do you have some favorite slow cooker recipes? Love to hear them too.
4 lbs. pork shoulder cut into 2 inch cubes
2 cups chopped white onions
2 Tbs. garlic powder
3 Tbs. paprika
1 tsp. ground black pepper
1 Tbs. salt (you can add more depending on the type of stock you used)
1 tsp. sugar
3 pcs. bay leaf
1 cup chopped plum tomatoes
1/2 cup chopped bell peppers
2 Tbs. tomato paste
1 1/2 cups stock (you can use beef, chicken or vegetable)
1/2 tsp. chili flakes (more if you like it a little spicy)
1 cup chopped fresh parsley
1. Combine the stock, paprika, garlic powder, sugar, ground black pepper, bay leaf, tomato paste and 1 Tbs. salt in the slow cooker.
2. Add the meat, tomatoes and onions.
3. Mix well. Make sure that all the meat is coated with the sauce.
4. Cover and cook on high for 6 hours.
5. Once done, stir in the parsley and chili flakes.
6. Serve over rice, pasta or potato pancakes. Great with Greek yogurt or sour cream too (if you aren’t dairy free that is).