Hungarian Goulash- I toss the cubed meat in some flour before sauteeing it to help thicken it a little bit. Use 1 tsp. of salt, add more later if needed. Used beef broth instead of water. Put it into the crockpot on low for hours.
Schweinenbrat we had pork shank the day after Christmas and it was delish! So simple, brine shank over night drain and roast @ F for 3 hours, turn up heat to F 15 mins to crisp skin. Serve with sour kraut and potatoes.