This easy Hungarian goulash, a hearty beef stew, is the ultimate comfort food, made even simpler with the convenience of a slow cooker.
Slow Cooker Hungarian Goulash
I grew up with a Czech father, eating a lot of European home-cooked meals, especially goulash. This Slow Cooker Hungarian Goulash reminds me of the nights my dad used to cook at home. It’s a dish of beef chunks and bell peppers in a rich broth with plenty of paprika, simmered in a slow cooker for hours until fork tender.
soft. For heartier stew recipes, try Slow Cooker Beef Stew and Paprika Chicken Stew.
Why You’ll Love This Hungarian Goulash Recipe
- convenient: Put it in the slow cooker early so it can wait 6 hours after dinner is ready.
- perfect target Meal Prep: Reheats and freezes well.
- satisfaction: This hearty Hungarian goulash is perfect for a cozy family meal, especially on cold nights.
- Dietary Restrictions: Good for weight management, gluten-free (when using GF flour), high protein, dairy-free
I would love to see if you make this Hungarian goulash recipe in a slow cooker. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Hungarian goulash ingredients
Everything you need to make a traditional Hungarian goulash recipe is here. The recipe card includes exact measurements.
- beef: The best cut of meat for goulash is grilled beef shoulder.
- spices: Sweet and spicy Hungarian paprika, onion and garlic powder, salt
- Aromatic: sweet onion and garlic
- flour It thickens the stew.
- red bell pepper It offers subtle sweetness and vivid colors.
- liquid: The meat, braised in low-sodium beef broth and crushed tomatoes, is tender and juicy.
- caraway seeds Essential for authentic Hungarian goulash. It adds a warm, rustic feel.
- brown sugar Optional, but use if you prefer a sweeter dish.
- bay leaf For a subtle herbal scent and depth
- cream: Add before serving for an even creamier goulash.
How to Make Hungarian Goulash in a Slow Cooker
Browning beef is worth dirtying up an extra pan. It gives a nice color to the meat and improves its taste. Printable instructions are in the recipe card below.
- Seasoning Beef Add sweet paprika, hot paprika, onion powder, garlic powder, and salt. If you have any leftover spices, add them to the slow cooker along with the tomatoes and broth.
- beef brown In a large skillet over medium heat. Transfer to a pot.
- Add everything to the crock pot: Combine bell peppers, broth, crushed tomatoes, caraway, and brown sugar in slow cooker. Add the bay leaves, cover, and cook on low for 8 hours or on high for 4 to 6 hours.
- Serve the goulash Add more sour cream and caraway seeds, if desired.
strain
- pimento: Substitute with yellow or orange bell peppers.
- Additional Vegetables: Adding potatoes and carrots makes it even more hearty.
- Gluten Free Goulash: Use GF flour.
- Szeged Goulash This is a Czech/Slovakian stew that omits potatoes and adds sauerkraut and sour cream. I have this slow cooker recipe in my Fast and Slow cookbook.
- soup: Add more broth and noodles or potatoes and vegetables.
- Beef and bean goulash: Omit the caraway seeds and add a can of kidney beans.
- meat: Use pork or veal instead of beef. Make sure it isn’t dry. Otherwise it will become dry.
What is traditionally eaten with goulash?
save
- Refrigerated storage: Leftover goulash will keep in the refrigerator for up to 4 days.
- hang tightly It can be stored in an airtight container for 3 months.
- thaw Place it in the refrigerator and then reheat it in the microwave or pot until warm.
More Beef Stew Recipes You’ll Love
produce: 4 night soil
Serving Size: 3 /4 cups (enough)
Add sweet paprika, hot paprika, onion powder, garlic powder, and salt to the beef and mix.
Heat a large skillet over medium heat and spray with cooking spray. Brown the beef on all sides in two batches. Transfer beef to slow cooker.
Add the onion, garlic, and flour to the pan where the beef was cooked. Cook until fragrant, 2 to 3 minutes. Transfer to slow cooker.
If using a slow cooker, add bell peppers, beef broth, crushed tomatoes, caraway seeds, and brown sugar. row. Add the bay leaves, cover, and cook on low for 8 hours or on high for 4 to 6 hours.
Serve with sour cream and a sprinkle of caraway seeds, if desired.
Final step:
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- Any spices left over from the can of beef should be added to the slow cooker.
- You can add vegetables like carrots or potatoes to the stew and it will still be authentic.
clothing material: 3 /4 cups (enough), calorie: 406 calorie, carbohydrate: 22 g, protein: 51.5 g, province: 13.5 g, Saturated Fat: 4 g, Cholesterol: 168 mg, sodium: 657 mg, fiber: 5.5 g, sugar: 9 g
