In a bowl, combine white sugar, dry minced garlic, powdered black pepper, dried minced onion, dried basil, salt, crushed red pepper flakes, chili powder, dried parsley, ground cumin, and all-purpose flour.

Stir the ingredients together until well combined.

Transfer the spice blend to an airtight jar or container for storage.

Use 1 to 2 tablespoons of the spice blend in your goulash recipe, adjusting to taste.

Place garlic powder, kosher salt, ground black pepper, ground red pepper, paprika, and onion powder in an airtight container.

Seal the container tightly.

Shake the container vigorously to thoroughly combine all the ingredients.

Store the seasoning blend in the sealed container for future use.

Nutritional Values (per serving):

In a saucepan, combine black pepper, ground cinnamon, garlic powder, onion powder, mustard powder, brown sugar, soy sauce, water, and apple cider vinegar.

Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 2-3 minutes until fragrant, stirring occasionally.

Remove the saucepan from the heat and allow the sauce to cool to room temperature.

Once cooled, transfer the sauce to a clean, airtight container for storage.

Place a large saucepan over low heat.

Add the minced onion, salt, white sugar, seasoned chili mix, minced parsley, ground black pepper, garlic powder, extra-virgin olive oil, dried oregano, and crushed tomatoes to the saucepan.

Let the mixture simmer on low heat for 1 hour, stirring occasionally.

Serve the homemade tangy tomato sauce hot.

In a plastic bag, combine the plain flour, salt, and black pepper.

Add the beef cubes to the bag and shake well to coat evenly.

Shake off any excess flour.

In a large pan, heat two tablespoons of vegetable oil over medium-high heat.

Brown the beef cubes in small batches, then transfer them to the slow cooker.

In the same pan, heat the remaining tablespoon of vegetable oil.

Add the chopped onions and fry for about 5 minutes until golden and soft.

Add the bacon lardons or pancetta cubes and fry on high heat until crispy.

Stir in the paprika and crushed garlic, and cook for one minute.

Then add the hot beef stock, peeled plum tomatoes, and dried mixed herbs to the pan.

Bring to a boil.

Transfer the contents of the pan to the slow cooker with the beef.

Cover and cook on low setting for 8 hours until the beef is tender.

Adjust seasoning if needed, then stir in the soured cream.

Garnish with chopped parsley before serving.

Serve the creamy parsley beef goulash hot, with noodles or pasta.

Heat a large skillet over medium heat.

Cook the chopped onions, bell pepper, and ground beef in the skillet for about 7 to 10 minutes, until browned.

Drain excess grease.

Transfer the cooked beef mixture to a slow cooker.

Add salt, hot sauce, paprika, crushed garlic, Worcestershire sauce, ketchup, sliced carrots, quartered and peeled potatoes, and beef broth to the slow cooker.

Mix well to submerge the potatoes in the liquid.

Cover the slow cooker with the lid and cook on low setting for about 4 hours.

Heat the vegetable oil in a 10-inch skillet over medium heat.

Cook the beef in the hot oil for about 10 minutes, stirring occasionally until evenly browned.

Drain and set aside.

Spray a 6-quart slow cooker with cooking spray.

Place the sliced onion and cooked beef into the slow cooker.

In a medium bowl, mix together the pepper, caraway seed, salt, paprika, Worcestershire sauce, chopped garlic, tomato paste, and beef broth.

Pour this mixture over the onions and beef in the slow cooker.

Stir to combine.

Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is tender.

In a small bowl, whisk together the flour and cold water until smooth.

Gradually stir this mixture into the beef mixture in the slow cooker.

Add the bell pepper strips.

Increase the heat to high and cook for an additional 30 minutes, stirring occasionally, until the sauce thickens.

Serve the creamy beef goulash over hot noodles.

In the slow cooker, combine the chopped onion and round steak cubes.

In a bowl, mix together the black pepper, garlic salt, paprika, and all-purpose flour.

Pour this mixture over the onions and steak in the slow cooker, and toss to coat the meat evenly.

Add the bay leaf and diced tomatoes.

Cover the slow cooker and cook on low for 8 to 10 hours, or until the steak is tender.

Remove the bay leaf from the goulash and stir in the sour cream.

Switch the slow cooker to high and cook for an additional 15 minutes.

While the goulash is finishing, cook the elbow macaroni according to the package instructions.

Serve the slow cooker round steak goulash hot over the cooked elbow macaroni.

Place the cubed beef roast in the slow cooker and cover it with diced onion.

In a medium bowl, mix together the dry mustard, sweet paprika, salt, brown sugar, Worcestershire sauce, and ketchup.

Add 1 cup of water to the mustard mixture and pour it over the onions and beef in the slow cooker.

Cover the slow cooker and cook on low for 9 to 10 hours or until the meat is tender.

About 30 minutes before serving, mix approximately ¼ cup of water with the all-purpose flour to make a paste.

Stir this paste into the goulash in the slow cooker.

Increase the heat to high and cook for an additional 10 to 15 minutes, or until the sauce thickens.

Serve the slow cooker Hungarian beef goulash hot over rice or spaetzle.

In a bowl, mix together the dashi stock, soy sauce, mirin, and white sugar until well combined.

Bring a pot of water to a boil and cook the shirataki noodles for 2 minutes.

Drain and rinse with cold water, then toss with a bit of oil to prevent sticking.

In a pan, heat 1 tablespoon of canola oil over medium heat.

Add the sliced chicken and cook for about 10 minutes or until tender and cooked through.

Once the chicken is cooked, add the remaining tablespoon of canola oil to the pan.

Add the sliced onion, celery, carrots, green onions, and mushrooms.

Stir-fry for about 5 minutes until the vegetables are slightly softened.

Add the tofu cubes to the pan, followed by the cooked shirataki noodles and the dashi mixture.

Stir well to combine all ingredients.

Allow the mixture to simmer for a few minutes until heated through.

Serve the Japanese-style chicken and vegetable goulash in a big bowl and enjoy with your family!