You have to combine thyme, black pepper, rosemary, celery salt, parsley, basil, oregano, marjoram, sea salt, garlic powder and sage in a bowl to make an equal blend.

You have to store this blend in an airtight container.

Take a small bowl and prepare a mixture of paprika, salt, fennel, pepper flakes, black pepper, minced onions, minced garlic, parsley and Italian seasoning.

You can secure this mixture in a glass jar and add in 2 pounds of grounded beef or any other meat.

Mix black pepper, horseradish, minced garlic, salt, apple vinegar, mayonnaise, white sugar and brown mustard in a bowl to make a smooth blend.

Put it in the fridge for 24 – 36 hours.

White marinating sauce is ready to use.

Take one bowl and add white sugar, minced garlic, black pepper, minced onion, dried basil, salt, red pepper, chili powder, dried parsley, ground cumin and all purpose flour in this bowl.

Stir well and store this blend in an airtight jar or container.

You can add 1 to 2 tablespoons in goulash as per taste

Put onion powder, paprika, red pepper, black pepper, salt and garlic powder in an airtight container and seal it.

Shake well to combine and secure for later use.

Combine black pepper, ground cinnamon, garlic powder, onion powder, mustard powder, brown sugar, soy sauce, water and cider vinegar in one saucepan.

Let it boil and cook for 45 seconds to get fragrance.

Make it cool to your room temperature.

Put one large saucepan over low heat.

Add salt, minced onions, white sugar, chili mix, parsley, black pepper, garlic powder, olive oil, dried oregano, and crushed tomato in this saucepan.

Let this mixture simmer on low heat for 1 hour.

Serve hot.

Add flour in one plastic bag and season with black pepper and salt.

Mix flour well and toss beef cubes in seasoned flour.

Shake well to coat all meat cubes.

Shake off extra flour.

Heat two tablespoons of oil in one large pan and fry meat cubes in small batches to make them equally brown.

Transfer beef to your slow cooker.

Heat remaining oil in one pan and add onions in hot oil.

Fry for almost 5 minutes to make them golden and soft.

Add lardons or pancetta and fry on high heat to make these cubes crispy.

Mix in paprika and garlic and cook well for one minute.

Now add hot stock, tomatoes, and herbs in the pan to let them boil.

Mix in the beef in slow cooker and cover cooker to cook for 8 hours on low setting to tender meat.

Adjust seasoning and mix in soured cream.

Garnish with fresh parsley and serve hot with noodles or pasta.

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

Cook meat in hot oil for almost 10 minutes, occasionally stirring to make it equally brown.

Drain and keep it aside.

Spray a 6-quart slow cooker with some cooking spray.

Put onion and beef in slow cooker.

Take one medium bowl and mix pepper, caraway seed, salt, paprika, Worcestershire sauce, garlic, tomato paste, and broth in this bowl.

Mix well and pour this mixture into slow cooker.

Cover slow cooker and cook for almost 8 – 10 hours over low setting and 4 – 5 hours over high setting to tender beef.

Mix flour and water in one small bowl and whisk well.

Gradually add it to the beef mixture.

Mix in bell pepper and increase heat to cook for 30 minutes over high heat setting.

Serve this delicious goulash over hot noodles.

Combine onion and steak in the slow cooker.

Mix black pepper, garlic salt, paprika and flour in one bowl.

Pour it over onion and steak.

Mix all ingredients to coat meat with flour blend.

Add bay leaf and tomatoes.

Cover slow cooker and cook for almost 8 – 10 hours on the low setting to tender steak.

Discard bay leaves and mix sour cream in beef mixture.

Switch cooker to high and cook for almost 15 minutes.