Slow Cooker Hungarian Goulash (Print Version)
Tender beef and vegetables slow-cooked in a rich, paprika-infused sauce 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 - 1/2 tsp black pepper
14 - 2 bay leaves
→ Liquids
15 - 4 cups beef broth
16 - 2 tbsp tomato paste
→ To Finish
17 - 2 tbsp flour (optional, for thickening)
18 - 2 tbsp chopped fresh parsley (for garnish)
# How to Cook:
01 - In a large skillet over medium-high heat, brown the beef cubes in batches until well-seared on all sides. Transfer to the slow cooker.
02 - Add onions, garlic, carrots, bell peppers, potatoes, and diced tomatoes to the slow cooker.
03 - Sprinkle in both types of paprika, caraway seeds, marjoram, salt, pepper, and bay leaves.
04 - Stir in beef broth and tomato paste, mixing well to combine all ingredients.
05 - Cover and cook on low for 6-8 hours, or on high for 4 hours, until the beef is very tender and vegetables are cooked through.
06 - For a thicker stew, whisk flour with a little cold water to make a slurry, then stir it into the goulash during the last 30 minutes of cooking.
07 - Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley. Traditionally accompanied by crusty bread, egg noodles, or dumplings.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while your house fills with incredible aromas
- Leftovers actually taste better the next day as flavors deepen and meld together
02 -
- Do not skip searing the beef first because those browned bits are where all the deep, rich flavor lives
- Hungarian paprika is non-negotiable here, regular paprika will give you a completely different, much less authentic result
03 -
- Cut your beef into slightly larger cubes than you think you need because they will shrink as they cook
- Toasting your caraway seeds in a dry pan for a minute before adding them releases their oils and intensifies their flavor