Slow Cooker Hungarian Goulash (Printable)
Tender beef chunks slow-cooked with sweet paprika, vegetables, and authentic Hungarian spices for a rich, comforting stew.
# 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
# How to Prepare:
01 - Heat a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer the browned beef to the slow cooker.
02 - Add the onions, garlic, carrots, bell peppers, and potatoes to the slow cooker with the beef.
03 - Pour in the diced tomatoes with their juices and beef broth. Stir in the paprika, caraway seeds, marjoram, bay leaf, salt, black pepper, and tomato paste. Mix thoroughly to combine all ingredients.
04 - Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef and vegetables are very tender.
05 - For a thicker consistency, mix the cornstarch with cold water to form a slurry. Stir into the slow cooker 30 minutes before serving and cook on high, uncovered, until the sauce thickens.
06 - Remove and discard the bay leaf. Taste the goulash and adjust seasoning as needed. Serve hot, garnished with chopped parsley and a dollop of sour cream if desired.
# Expert Advice:
01 -
- This goulash practically cooks itself into something extraordinary while you go about your day
- The tender beef and rich paprika broth taste even better than what youd find in a Hungarian restaurant
02 -
- Searing the beef might seem like an extra step but this creates the deep browned flavor base that separates good goulash from great goulash
- Authentic Hungarian paprika from a specialty market makes a difference your guests will notice immediately
03 -
- Pat the beef completely dry before searing or it will steam instead of brown
- Let the goulash rest for 15 minutes off the heat before serving for the best texture