Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, September 22, 2011


2 lb lean ham, cubed
1 can (16-oz)tomatoes, broken up
1 cup chopped yellow onion
1 garlic clove, minced
1 tsp salt
1 tsp paprika
1/2 cup cold water
1/4 cup flour
1/2 cup sour cream
Hot cooked noodles for 6 servings
Snipped fresh parsley for garnish, if desired

Turn crockpot or slowcooker to low setting. Combine the cubed lamb, undrained tomatoes, onion, garlic, salt, and paprika in the cooker. Cover and cook on ow for 8 to 10 hours.

Turn the cooker to high setting and spoon any excess fat from the paprikash. In a small bowl or cup, blend the cold water into the flour until smooth. Slowly stir the flour mixture into the meat mixture. Replace lid on cooker and cook until thickened and bubbly, about 20 or more minutes, stirring occasionally.

Remove 1/2 cup of the gravy into the sour cream; stir back into the mixture in the cooker. Heat through.

To serve, place the Paprikash over the hot cooked noodles and garnish with the parsley, if desired.

Yield: 6 servings

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