Slow Cooker Hungarian Goulash (Printable version)
Tender beef simmered with sweet paprika and vegetables in a rich, slow-cooked Hungarian stew.
# What you 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
# How to make it:
01 - Heat a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer 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 thoroughly.
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 and cook on high, uncovered, until thickened.
06 - Remove and discard bay leaf. Taste and adjust seasoning. Serve hot, garnished with parsley and a dollop of sour cream if desired.
# Expert tips:
01 -
- Most of the work happens hands-free while you go about your day
- The beef becomes impossibly tender without hours of active cooking
- Leftovers taste even better after the flavors have time to mingle overnight
02 -
- Skip the browning step and the beef will still be tender but you'll lose that deep savory crust flavor that makes restaurant-quality goulash
- Using regular paprika instead of Hungarian sweet paprika will completely change the flavor profile
03 -
- Pat the beef completely dry before searing or it will steam instead of brown
- Let the skillet get properly hot before adding the first batch of beef