Slow Cooker Goulash

Name: Slow Cooker Goulash
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 1 large onion; 2 pounds beef chuck roast; 1 tablespoon fresh garlic; 2 teaspoons Diamond Crystal kosher salt; ¼ teaspoon black pepper; 2 tablespoons paprika; ⅛ teaspoon cayenne pepper; 1 cup beef broth; ¼ cup tomato paste; 2 tablespoons cornstarch

User Reviews

5.0

99 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
6 servings
Calories
245 kcal
Course
Main Course
Cuisine
Hungarian

Slow Cooker Goulash

Winston Campbell

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In this slow cooker goulash recipe, tender pieces of beef are lovingly simmered in a flavorful paprika-infused sauce.

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Ingredients

Servings

1 large onion sliced, slices separated into rings; 8 ounces
2 pounds beef chuck roast fat trimmed, cut into 1.5-inch pieces
1 tablespoon fresh garlic minced
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
¼ teaspoon black pepper
2 tablespoons paprika
⅛ teaspoon cayenne pepper
1 cup beef broth
¼ cup tomato paste
2 tablespoons cornstarch

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Instructions

Add the onion, beef, garlic, salt, pepper, paprika, cayenne, broth, and tomato paste to a 6-quart slow cooker pan.
Gently mix everything together.
Cover, and cook on HIGH for 3 hours. You can also cook on LOW for 7 hours.
When done, whisk the cornstarch with water until smooth. Stir the slurry into the beef mixture. If you cooked the goulash on high, the stew should thicken immediately. If you cooked it on low, or if it doesn't thicken right away, set the slow cooker to high, cover, and cook for 15-30 more minutes, until the stew thickens.
Serve immediately.

Notes

The paprika used in this recipe is sweet paprika, not spicy or smoky. It adds warmth and depth of flavor to the dish.
Since we're using a significant amount of paprika in this recipe, it's important to make sure it's very fresh. Check the date on the jar, and buy a new one if yours has been open for many months.
The nutrition info assumes that the meat has been trimmed of separable fat.
This recipe was written for 2 pounds of meat. If your chuck roast is larger, say, 3 pounds, you'll need to cook the stew for 4 hours on HIGH (8 hours on LOW). You should also add more seasonings and liquids - I recommend adding an extra tablespoon of paprika and an extra half a cup of broth.
As with most stews, the leftovers are wonderful. They keep well in the fridge, in an airtight container, for up to 4 days. I reheat them very gently, in the microwave, covered, at 50% power, to avoid drying out the tasty meat.