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Beef Goulash Recipe Recipe

Discover the easiest way to make Hungarian-inspired beef goulash in your slow cooker. This hearty, comforting stew features tender beef and rich paprika flavors.

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 8
Calories: 222 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds beef stew meat
  • 2 tablespoons flour
  • 1 large onion
  • 1 clove garlic
  • 2 teaspoons marjoram
  • 1 teaspoon caraway seed
  • 1 ½ teaspoons salt
  • 2 tablespoons paprika preferably Hungarian
  • 1 tablespoon tomato paste
  • 1 cup water
  • 10 ounces mushrooms
  • 2 carrots
  • ½ cup sour cream

Instructions

    Cup of Yum
  1. Cut the beef into 1-inch cubes. Dice the onion and mince the garlic.
  2. Put the beef in the slow cooker and stir in the flour.
  3. Add the onion, garlic, marjoram, caraway seed, salt, paprika, tomato paste and water to the slow cooker. Stir.
  4. Cover the slow cooker and cook on low for 8-10 hours or high for 5-6 hours.
  5. Slice the mushroom and dice the carrots.
  6. Stir the carrots and mushrooms into the goulash an hour before you want to eat.
  7. Cook for another hour.
  8. Add the sour cream right before serving.

Notes

  • You can add the carrots and mushrooms at the start of cooking. I personally prefer their texture when they only cook for the last hour.
  • Don't add add extra liquid. The slow cooking process will draw out moisture from the meat and vegetables, creating plenty of sauce. If you add too much at the start, you'll end up with soup instead of goulash.
  • You can use stew meat, chuck, roast, sirloin steak, or whatever cut of beef you like.
  • The sour cream adds a nice tang and creaminess, but you can definitely leave it out. 
  • You can add other vegetables based on your tastes. Potatoes are a common addition. Just add them in with the carrots and mushrooms about an hour before serving.
  • You can add the carrots and mushrooms at the start of cooking. I personally prefer their texture when they only cook for the last hour.
  • Don't add add extra liquid. The slow cooking process will draw out moisture from the meat and vegetables, creating plenty of sauce. If you add too much at the start, you'll end up with soup instead of goulash.
  • You can use stew meat, chuck, roast, sirloin steak, or whatever cut of beef you like.
  • The sour cream adds a nice tang and creaminess, but you can definitely leave it out. 
  • You can add other vegetables based on your tastes. Potatoes are a common addition. Just add them in with the carrots and mushrooms about an hour before serving.

Nutrition Information

Calories 222kcal (11%) Carbohydrates 8g (3%) Protein 28g (56%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 79mg (26%) Sodium 535mg (22%) Potassium 654mg (19%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 3533IU (71%) Vitamin C 3mg (3%) Calcium 54mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 222

% Daily Value*

Calories 222kcal 11%
Carbohydrates 8g 3%
Protein 28g 56%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 79mg 26%
Sodium 535mg 22%
Potassium 654mg 14%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 3533IU 71%
Vitamin C 3mg 3%
Calcium 54mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.