Slow Cooker Hungarian Goulash

On the Menu Today~
Slow Cooker Hungarian Goulash

On my recent trip to my favorite grocery store,
the meat department was having a special on Hungarian sausage.
Since I had never tried Hungarian sausage before,
I quickly picked up a package.
Trig's Smokehouse is well known for their delicious sausage and
bratwurst so I knew it was going to be good....and it was~
Smoky, Spicy and Delicious.

I couldn't think of a better way to showcase this spicy sausage,
than in a 'goulash' or 'stew'.
This 'goulash' also has another favorite ingredient of ours, dried lentils.
Lentils are great to use in any stew-style, slow cooker recipe.
Lentils don't need to be pre-cooked before adding to the slow cooker, only rinsed,
cook up beautifully and lentils add extra fiber and vitamins, at a very low cost.

Use any type of smoky, spicy sausage in this recipe.

Slow Cooker Hungarian Goulash

Ingredients

• 4 tablespoons butter, melted
• 1 cup onions, chopped
• 1 pound package dried brown lentils, picked over, rinsed and drained
• 4 carrots, peeled and sliced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 small head cabbage, shredded
• 2 pounds Hungarian sausage, cut into 1/2 inch pieces
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 2 teaspoons Hungarian paprika (sweet)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon celery seed
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoon apple cider vinegar
• 1/4 cup dark brown sugar
• 4 to 6 small red potatoes, peeled
• 1 (32 oz) carton chicken stock or broth

Cooking Directions

1. In a slow cooker layer butter, onions, lentils, carrots, celery, garlic, can of diced tomatoes and shredded cabbage. Gently mix together. Lay kielbasa pieces on top. Top with Worcestershire sauce, hot sauce, paprika, garlic powder, onion powder, salt, celery seed, pepper, nutmeg and apple cider vinegar. Sprinkle top with dark brown sugar. Add potatoes, pour chicken stock or broth over all. Cover and cook on low for 8 to 10 hours or until lentils are tender.

Beef, Carrots, Potatoes, Celery, Onion, Lentils