Name: Slow Cooker Hungarian Goulash Recipe
Prep time: 20 min
Cook time: PT-492076H43M43S
Total time: PT-492076H43M43S
Cuisine: Hungarian
Ingredients: 2 lbs. cubed stew meat or chuck roast, cut into cubes; ¼ cup all-purpose flour; 2 tsp. salt, divided; ½ tsp. black pepper; 28 oz. can crushed tomatoes; 2 medium potatoes, cut into ½ inch chunks; 2 carrots, diced; 1 red bell pepper, seeded and cut into ½ inch pieces; 1 green bell pepper, seeded and cut into ½ inch pieces; 2 large onions, chopped; 3½ Tbsp. sweet Hungarian paprika; 1 tsp. marjoram; 1½ Tbsp. minced garlic (about 4 plump cloves); ¾ tsp. crushed caraway seeds; 4 cups low sodium beef broth; 6 oz. can tomato paste; 2 bay leaves; ¼ cup fresh parsley plus more for garnish; ½ cup sour cream (optional, for serving); Buttered egg noodles, for serving

Ingredients

2 lbs. cubed stew meat (or a chuck roast cubed)

¼ cup all-purpose flour

2 tsp. salt (divided)

½ tsp. black pepper

28 oz. can crushed tomatoes

2 medium potatoes (cut into ½ inch chunks)

2 carrots (diced)

1 red pepper (seeded and cut into ½ inch pieces)

1 green pepper (seeded and cut into ½ inch pieces)

2 large onions (chopped)

3½ Tbsp. sweet Hungarian paprika

1 tsp. marjoram

1½ Tbsp. minced garlic (about 4 plump cloves)

¾ tsp. crushed caraway seeds

4 cups low sodium beef broth

6 oz. can tomato paste

2 bay leaves

Fresh parsley (¼ cup plus more as garnish)

Sour cream (½ cup or to taste)

Buttered egg noodles, for serving

Instructions

Step 1: Place the cubed beef in a bowl and toss with the flour, 1 tsp. salt, and black pepper until evenly coated. Transfer the beef to the slow cooker.

Step 2: Add crushed tomatoes, potatoes, carrots, red and green peppers, onions, paprika, minced garlic, marjoram, crushed caraway seeds, and fresh parsley (if using) into the slow cooker with the beef.

Step 3: Pour the beef broth over the ingredients and add the bay leaves.

Step 4: Cook on high for 6 hours or low for 9 hours. Add additional broth during cooking if needed.

Step 5: About 30 minutes before the end of cooking, remove some liquid into a medium bowl and whisk in the tomato paste. Return this mixture to the slow cooker and stir to thicken the stew. Adjust salt as needed.

Step 6: If using sour cream, remove a small amount of the hot stew broth in the last 5 minutes and slowly stir in the sour cream to temper it. Then stir the tempered sour cream back into the slow cooker to avoid curdling.

Step 7: Serve the goulash over buttered egg noodles and garnish with additional fresh parsley.

Tips & Variations

For a richer flavor, brown the beef cubes in a skillet before adding to the slow cooker.

Adjust the amount of paprika to suit your taste—feel free to add a bit of smoked paprika for a different twist.

Substitute sweet potatoes for regular potatoes to add a subtle sweetness.

Sour cream can be served on the side if preferred, for guests to add as they like.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The goulash can also be frozen; thaw overnight in the refrigerator before reheating. When reheating, add a splash of broth or water if the stew has thickened too much.

FAQs

Can I use a different cut of beef for this goulash?

Yes, chuck roast or other stew meat cuts with some marbling work best for tender, flavorful results after slow cooking. Leaner cuts may become dry or tough.