Krista's Kracivaja Russianaja Goulasha

I was introduced to Russian Goulash when I was studying Russian and stationed in California.  I’m not quite sure why, but it was a dish that you often saw served at lunch counters and restaurants in the Russian and Slaviz areas of San Francisco. This warm and tasty cross between a soup and a stew is sure to become a family favorite.  Serve it over a bed of noodles, some rice or even in a bowl with fresh hot biscuits on the side.
I particularly like this recipe because it doesn’t call for browning the meat before placing it in the crockpot-how quick and easy is that?  Of course if you wanted to go the extra mile you are welcome to brown your beef/venison cubes.
Also, you don’t need to use a fine cut of meat for this dish. It is going to be cooked “low & slow” so you can use a tougher (& more frugal) cut.  That makes it a BARGAIN!

2 LB Beef or Venison
1 Onion
1 Clove Garlic
1/2C Ketchup
2TBS Worcestershire Sauce
1TBS Brown Sugar
2tsp Salt
2tsp Paprika
1/2 tsp mustard powder
1C Water
1/4 C Flour

-Cut Beef or Venison into 1 inch cubes and place in the bottom of the crockpot

-Slice onion and lay on top of meat.

-Mince garlic & combine with ketchup, Worcestershire sauce, sugar, salt, paprika, mustard powder & water.  Pour over meat & onion.

-Cook on LOW for 8-10 hrs

-Dissolve flour in 1/4 C cold water and stir into Goulash.

-Cook on HIGH for an additional 15 min to thicken.

Variations:

Add sliced sweet peppers and/or chunks of carrot on top of the onion layer (as in the photo).
Use 1TBS prepared mustard instead of mustard powder.
Thicken with 2TBS Cornstarch dissolved in cold water instead of flour.
Use 1TBS molasses or white sugar instead of brown sugar.