Slow Cooker Hungarian Goulash (Printable View)
Tender beef and vegetables in a rich paprika sauce, slowly simmered to perfection for ultimate comfort.
# 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, for thickening
18 - 2 tbsp chopped fresh parsley, for garnish
# Cooking Steps:
01 - Heat a large skillet over medium-high heat. Brown beef cubes in batches until well-seared on all sides, then transfer to the slow cooker.
02 - Place onions, garlic, carrots, bell peppers, potatoes, and diced tomatoes into the slow cooker with the seared beef.
03 - Sprinkle sweet paprika, smoked paprika, caraway seeds, marjoram, salt, pepper, and bay leaves evenly over the ingredients.
04 - Pour in beef broth and add tomato paste. Stir thoroughly to combine all ingredients and distribute seasonings.
05 - Cover and cook on low setting for 6-8 hours, or on high for 4 hours, until beef is very tender and vegetables are fully cooked.
06 - For a thicker consistency, whisk flour with a small amount of cold water to form a slurry. Stir into the goulash during the final 30 minutes of cooking.
07 - Remove and discard bay leaves. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Accompany with crusty bread, egg noodles, or dumplings.
# Expert Tips:
01 -
- The slow cooker transforms tough beef into something that falls apart at the mere mention of a fork
- Your whole house will smell like a cozy European kitchen all day long
02 -
- Browning the beef first isn't technically necessary but that fond from the skillet is where half the flavor lives
- The quality of your paprika will make or break this dish, so treat yourself to the imported Hungarian stuff
03 -
- Toast your caraway seeds in a dry pan for 2 minutes before adding them to unlock their essential oils
- Leftovers make an incredible base for a shepherd's pie the next night