Slow Cooker Hungarian Goulash (Printable Version)
Tender beef slow-cooked with Hungarian paprika, vegetables, and warming spices for a rich, hearty dinner.
# 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
# Directions:
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 the beef broth. Add the paprika, caraway seeds, marjoram, bay leaf, salt, black pepper, and tomato paste. Mix everything thoroughly.
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 thickened.
06 - Remove the bay leaf and taste the goulash, adjusting seasoning if needed. Serve hot, garnished with chopped parsley and a dollop of sour cream if desired.
# Expert Hints:
01 -
- The slow cooker does almost all the work while your house fills with the most incredible aroma
- Leftovers taste even better after the flavors have had time to really deepen
02 -
- Searing the beef first is not optional, that browning creates the deep savory foundation that makes this taste like real goulash
- Authentic Hungarian paprika is the one ingredient you cannot substitute or skip
03 -
- Dont rush the sear, let the beef get dark brown on every side
- If the sauce seems too thin, remove the lid for the last hour of cooking