Of course! Here is a comprehensive guide to making a delicious, hearty Slow Cooker Goulash, combining classic flavors with set-it-and-forget-it convenience.
This recipe makes a rich, paprika-infused stew with tender beef, perfect for chilly days. It serves 6-8.
Classic Slow Cooker Beef Goulash
Ingredients:
· For the Beef & Marinade:
· 2.5 – 3 lbs (1.1 – 1.4 kg) beef chuck roast, trimmed and cut into 1.5-inch cubes
· 2 tbsp sweet Hungarian paprika (the star ingredient!)
· 1 tsp salt
· ½ tsp black pepper
· 1 tbsp all-purpose flour
· For the Slow Cooker:
· 2 tbsp olive oil or vegetable oil
· 1 large yellow onion, finely chopped
· 4 cloves garlic, minced
· 2 red or yellow bell peppers, chopped into 1-inch pieces
· 2 carrots, chopped into ½-inch rounds (optional, for sweetness)
· 1 can (14.5 oz / 400g) diced tomatoes, with their juices
· ¼ cup tomato paste
· 1 cup beef broth (low sodium preferred)
· 2 tbsp Worcestershire sauce
· 1 tsp caraway seeds (optional but traditional)
· 1 bay leaf
· 1 tsp dried marjoram or oregano
· For Serving:
· Cooked egg noodles, spaetzle, mashed potatoes, or crusty bread
· Sour cream and fresh chopped parsley or dill
Instructions
- Prep and Season the Beef:
In a large bowl, toss the cubed beef with the paprika, salt, pepper, and flour until evenly coated. Let it sit while you chop the vegetables. - Sauté for Depth of Flavor (Optional but Recommended):
· Heat the oil in a large skillet or Dutch oven over medium-high heat.
· Brown the beef in batches, getting a good sear on at least two sides. Don’t crowd the pan. Transfer the browned beef to the slow cooker.
· In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds more. Add a splash of beef broth to scrape up any flavorful browned bits from the pan, then pour everything over the beef in the slow cooker.
- Assemble in the Slow Cooker:
· To the slow cooker with the beef and onions, add the bell peppers, carrots (if using), diced tomatoes, tomato paste, beef broth, Worcestershire sauce, caraway seeds, bay leaf, and marjoram.
· Stir everything to combine, ensuring the tomato paste is dissolved.
- Cook:
· Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The goulash is done when the beef is fall-apart tender.
- Thicken and Serve:
· Once cooked, if you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water into a slurry. Stir this into the goulash, cover, and cook on HIGH for an additional 15-20 minutes until slightly thickened.
· Discard the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
- Serve:
· Ladle the hot goulash over a bed of egg noodles, spaetzle, or mashed potatoes. Top with a generous dollop of sour cream and a sprinkle of fresh parsley.
Tips for Success & Variations
· The Paprika is Key: Use the best quality sweet Hungarian paprika you can find for authentic flavor. A teaspoon of smoked paprika can be added for a subtle smoky note.
· To Sear or Not to Sear: Searing adds tremendous flavor, but for a true dump-and-go method, you can skip it. Just be sure to coat the beef in flour and spices.
· Vegetable Add-Ins: Add 1 cup of sliced mushrooms or diced potatoes (waxy like Yukon Gold) with the other vegetables for a heartier stew.
· American-Style “Goulash”: If you’re looking for the Midwestern American dish (ground beef, macaroni, tomatoes), here’s a quick slow cooker method:
· Brown 1.5 lbs lean ground beef and 1 chopped onion. Drain fat.
· Add to slow cooker with 3 cups beef broth, 2 (15oz) cans tomato sauce, 1 (15oz) can diced tomatoes, 2 tbsp Worcestershire sauce, 2 tsp Italian seasoning, 3 cloves minced garlic, 1 bay leaf, and 1 cup water.
· Cook on LOW for 6-7 hours. Stir in 2 cups uncooked elbow macaroni, cover, and cook on HIGH for 30-45 more minutes until pasta is tender. Stir in 1 cup shredded cheddar cheese before serving.
· Make Ahead & Storage: Goulash tastes even better the next day. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Enjoy your comforting, homemade meal