Slow Cooker Hungarian Goulash (Printable View)
A rich beef stew with tender meat, vegetables, and authentic Hungarian paprika, slow-cooked for deep comfort food flavors.
# What You’ll Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large yellow onions, finely chopped
03 - 3 cloves garlic, minced
04 - 3 medium carrots, sliced
05 - 2 medium red bell peppers, chopped
06 - 2 medium potatoes, peeled and diced
→ Liquids
07 - 1 (14 oz) can diced tomatoes, undrained
08 - 4 cups beef broth
→ Spices & Seasonings
09 - 3 tbsp Hungarian sweet paprika
10 - 1 tsp caraway seeds
11 - 1 tsp dried marjoram
12 - 1 bay leaf
13 - 1 ½ tsp salt
14 - ½ tsp freshly ground black pepper
→ Thickeners and Finishing
15 - 2 tbsp tomato paste
16 - 2 tbsp cornstarch
17 - 3 tbsp cold water
18 - 2 tbsp chopped fresh parsley
19 - Sour cream for serving
# Cooking Steps:
01 - Heat a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer browned beef to the slow cooker.
02 - Add onions, garlic, carrots, bell peppers, and potatoes to the slow cooker with the beef.
03 - Stir in diced tomatoes with juices, beef broth, paprika, caraway seeds, marjoram, bay leaf, salt, black pepper, and tomato paste. Mix until well combined.
04 - Cover and cook on low for 7-8 hours or on high for 4-5 hours, until beef and vegetables are very tender.
05 - For thicker goulash, mix cornstarch with cold water to form a slurry. Stir into slow cooker 30 minutes before serving. Cook on high, uncovered, until thickened.
06 - Remove bay leaf. Taste and adjust seasoning if needed. Serve hot garnished with chopped parsley and a dollop of sour cream if desired.
# Expert Tips:
01 -
- It transforms tough chuck roast into fork-tender beef that falls apart at the mere suggestion of a spoon
- The house smells incredible all day long, which is basically free aromatherapy
02 -
- Searing the beef might feel like an annoying extra step but it creates the deep caramelized flavors that make this taste restaurant quality
- Regular paprika from the spice aisle will disappoint you so hunt down the Hungarian stuff or ask someone to mail you some
03 -
- Do not lift the lid too often during cooking or you will add precious cooking time every time you do
- Pat the beef really dry before searing or it will steam instead of brown