Slow Cooker Hungarian Goulash (Printer-Friendly)
Tender beef and vegetables in a rich paprika-infused sauce, slowly simmered to comforting perfection.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, finely chopped
03 - 3 cloves garlic, minced
04 - 2 large carrots, sliced
05 - 2 red bell peppers, chopped
06 - 3 medium potatoes, peeled and cubed
07 - 1 can (14 oz) diced tomatoes, undrained
→ Spices & Seasonings
08 - 3 tbsp sweet Hungarian paprika
09 - 1 tsp smoked paprika
10 - 1 tsp caraway seeds
11 - 1 tsp dried marjoram
12 - 2 tsp salt
13 - ½ tsp black pepper
14 - 2 bay leaves
→ Liquids
15 - 4 cups beef broth
16 - 2 tbsp tomato paste
→ To Finish
17 - 2 tbsp flour (optional, for thickening)
18 - 2 tbsp chopped fresh parsley (for garnish)
# How to Make It:
01 - In a large skillet over medium-high heat, brown the beef cubes in batches until well-seared on all sides. Transfer to the slow cooker.
02 - Add onions, garlic, carrots, bell peppers, potatoes, and diced tomatoes to the slow cooker.
03 - Sprinkle in both types of paprika, caraway seeds, marjoram, salt, pepper, and bay leaves.
04 - Stir in beef broth and tomato paste, mixing well to combine all ingredients.
05 - Cover and cook on low for 6-8 hours, or on high for 4 hours, until the beef is very tender and vegetables are cooked through.
06 - For a thicker stew, whisk flour with a little cold water to make a slurry, then stir it into the goulash during the last 30 minutes of cooking.
07 - Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley. Traditionally accompanied by crusty bread, egg noodles, or dumplings.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while your kitchen fills with the most incredible aromatic promise
- Leftovers taste even better the next day, making it perfect for meal prep or feeding a crowd
- That velvety paprika sauce is the kind of comfort food that hugs you from the inside out
02 -
- Rushing the beef searing step is the mistake most people make, and it's the difference between okay goulash and great goulash
- Letting the stew rest for 15 minutes before serving allows the sauce to thicken naturally and the flavors to settle
03 -
- Invest in authentic Hungarian paprika from a specialty store or reliable online source
- Taste and adjust your seasonings after the first hour of cooking since flavors concentrate over time