For the Goulash:

1 tablespoon vegetable oil $0.07
2 pounds stewing beef $10.50
2 onions, finely chopped $0.94
4 cloves garlic, minced $0.04
2 tablespoons paprika $0.96
1 tablespoon caraway seeds $0.45
1 teaspoon dried marjoram $0.15
1 teaspoon salt $0.01
1 teaspoon cracked black peppercorns $0.01
1/4 cup all-purpose flour $0.06
1 can (1/4 cup) tomato paste $0.65
2 cups beef broth $1.00
Zest of one lemon $0.65
1/2 cup sour cream $0.15

For the Dumplings:

4 medium potatoes $0.68
1/2 cup bread crumbs $0.21
1 egg, lightly beaten $0.17
2 tablespoons milk $0.04
1 tablespoon all-purpose flour, plus 1 tablespoon for dusting $0.04
1/2 teaspoon salt $0.01
1/4 cup finely chopped parsley $0.25

Total Cost   $17.04

1.) Place oil in a skillet over medium-high heat. When oil is hot, add beef in batches and brown. As beef is browned, transfer to a slow cooker.

2.) Reduce the heat to medium. Add onions to pan and cook until softened. Add garlic, paprika, caraway seeds, marjoram, salt, and pepper, and cook for one minute while stirring. Add flour and cook, while continuing to constantly stir, for two minutes. Add tomato paste and stir well. Pour in beef broth and cook, stirring, until thickened. Then add lemon zest.

3.) Pour mixture over beef and stir to combine. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until beef is tender.

4.) About an hour before the goulash is finished, start to make the potato dumplings. Start by boiling the potatoes in a large pot of boiling water until they are tender enough to mash. Drain, and allow them to cool enough so that you can comfortably handle them. Squeeze the potatoes out of the skins, mash them, and set aside.

5.) In a bowl, combine bread crumbs, egg, milk, flour, salt, and parsley. Add potatoes and mix well. Form mixture into balls about 2 inches in diameter. Sprinkle additional flour over work surface and roll dumplings in it until they are lightly coated.

6.) Stir sour cream into goulash. Add dumplings, spooning some sauce over them to ensure that they are well-coated with it. Cover and cook on high for 20 minutes, until the entire pot is bubbling.

7.) Serve and enjoy!

Read the review here

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2 pounds stewing beef $10.50
2 tablespoons canola oil $0.14
2 cups chopped carrots (about 2 large carrots) $0.34
1 stalk celery $0.11
1 large onion $0.47
1 can diced tomatoes $0.99
1/2 cup frozen corn $0.50
1/2 cup frozen green bean $0.50
2/3 cup barley $0.14
1 tablespoon dried parsley flakes $2.01
2 teaspoons salt $0.02
1 teaspoon dried basil $0.46
4 cups beef broth $.099

Total Cost  $17.25

1.) In a frying pan, heat oil and brown beef.

2.) Place carrots, celery, onion, corn, and green beans in crock pot. When beef is finished browning, add meat on top.

3.) Combine tomatoes, barley, parsley, salt, and basil. Pour over meat and then add beef broth.

4.) Cover and cook on low for 6 – 8 hours or high for 4 – 6 hours.

5.) Serve and enjoy!

Read the review here

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1 pound stewing beef $5.25
1 tablespoon vegetable oil $0.07
1 cup chopped onion (about 1 medium onion) $0.47
4 cloves garlic, minced $0.04
1 tablespoon ground ginger $0.45
1/2 teaspoon cinnamon $0.08
1/2 teaspoon nutmeg $0.09
1/2 teaspoon cardamon $0.11
1/4 teaspoon ground cloves $0.07
1 teaspoon brown sugar $0.01
1 cup beef broth $0.50
2 tablespoons soy sauce $0.10
1 bag baby carrots $1.69

Total Cost   $8.93

1.) Heat the oil in a frying pan over medium-high heat. When the oil is hot, add the onions and the garlic. Once the onions are translucent, add the beef and brown.

2.) Once the beef has finished browning, place it in a slow cooker. Add the other ingredients over the beef and stir to combine.

3.) Cook on low for 6 – 8 hours or high for 4 – 5 hours. Once finished cooking, spoon over rice or noodles.

4.) Serve and enjoy!

Read the review here

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1 teaspoon canola oil $0.02
1 large onion $0.47
2 teaspoons minced garlic, about 2 cloves $0.02
3 pounds lean pork roast $8.98
1 can Cola or Orange or Ginger Ale $0.25
1 cup ketchup $0.61
2 tablespoons brown sugar $0.02
2 tablespoons molasses $0.12
1/2 cup cider vinegar $0.28
1 tablespoon Worcestershire sauce $0.12
2 teaspoons hot pepper sauce $0.12
1 cup apricot jam (or other fruit jam) $0.46

Total Cost   $11.47

1.) The night before: Heat oil in a large fry pan at medium heat. Finely chop onion and add to pan along with the garlic. Saute until onions are translucent, remove from heat and set aside.

2.) Meanwhile, place pork roast in slow cooker. Pour the following ingredients over the roast in this order: Cola, ketchup, brown sugar, and molasses. Stir.

3.) Add cider vinegar, Worcestershire sauce, hot pepper sauce, and apricot jam to crock pot. Add sauteed onions to the pot, cover, and place to marinate in the fridge overnight.

4.) In the morning: Return pot to the outer crock, set on low heat and cook for 6 – 8 hours.

5.) Serve and enjoy!

Read the review here

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