Reviewed: Mar. 5, 2012

Very good! I used stew meat because I got a deal. lol! i think it would be better with the chuck roast. i'll look for a deal on that for next time. thanks for the recipe

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Reviewer:

Kimber

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Bend, Oregon, USA

Reviewed: Feb. 19, 2012

I used smoked paprika and omitted the brown sugar (the ketchup makes is sweet enough). It was delicious!

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Reviewer:

SculleryMaid

Reviewed: Feb. 13, 2012

This dish was easy, tasted very good, and was a nice change from our everyday fare. It was a tad too salty, so I'll reduce that a bit next time (could have been my measuring.) It even made tough stew meat tender and flavorful, much better than the regular beef, potatoes, and carrots stew I usually make. I will definitely make this dish again.

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Reviewer:

Brandy Brow

Reviewed: Jan. 11, 2012

Followed the recipe as directed. The meat was tender and it smelled wonderful. But, no one in the family liked it...flavor was too strong.

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Reviewer:

laughing lady

Reviewed: Jan. 9, 2012

My husband told me to make sure I add a review and mark it 5 stars. He loved it. I made it for company and it was a big hit. It was made exactly as written and served over buttered egg noodles. Great recipe I'll be making many times.

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Reviewer:

AKutz

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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: New Paltz, New York, USA

Reviewed: Dec. 27, 2011

Incredible and easy meal. I add chunks of potato and carrot.

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Reviewer:

KIKU333

Reviewed: Dec. 12, 2011

This was delicious. I, too, floured (seasoned with S & P) the meat and browned in oil before putting in the crock pot and it thicken nicely on its own. However, I wasn't crazy about the texture of the meat, it seemed dried out. I think my crock pot is on the hotter side. Next time I make this, and I will, I will try on top of the stove instead.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Nov. 20, 2011

Great for a busy family, put in the crock pot in the am and ready to go by dinner time. Taste even better than I remember just like mom used to make, will definitely make again.

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Reviewer:

robert gelbaugh

Reviewed: Nov. 11, 2011

This was so tasty. I seasoned the beef cubes with salt, pepper, garlic powder, seared it with some olive oil then put in crockpot. I then added the onion into the skillet cooked until tender added all the other sauce ingredients until mixed, placed sauce in crockpot then cooked as instructed. I substituted beef broth for the water. Very good flavor.

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Reviewer:

geline50

Cooking Level: Intermediate

Reviewed: Sep. 10, 2011

This is a very good recipe that came out tasty and flavorful. I browned the meat in some oil before adding it to the crock pot. If you pat the meat dry with a paper towel and then dredge it in flour, it browns much better. In addition, browning the meat in that manner assists with creating gravy for the goulash. I did not have the sort of paprika called for, so I simply used regular paprika mixed with a tablespoon of chili powder and a generous pinch of cayenne. I also added garlic powder and used tomato sauce in place of ketchup. I doubled the sauce, which means that there was plenty to cover the meat and simmer it in. In addition, I added about a cup of finely chopped green bell pepper to the mix. Finally, I made a light brown roux from 1/4 cup of flour and 1/4 cup of butter and added that to the mixture during the last hour or so of cooking. I did not find the dish overly sweet, nor was it bitter or sour. It was tangy with just a bit of heat to it, courtesy of the cayenne. I'll make this again.

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