Slow Cooker Hungarian Goulash

Name: Slow Cooker Hungarian Goulash
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 8 servings
Ingredients: 3 pounds beef chuck roast; Morton kosher salt; freshly ground pepper; 2 teaspoons vegetable oil; 5 medium carrots; 4 medium gold potatoes; 16 ounces whole fresh mushrooms; 1 large yellow onion; 3 large cloves garlic; 4 cups low-sodium beef broth; 3 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; ¼ cup Hungarian sweet paprika; ¼ cup lightly packed brown sugar; 2 teaspoon dry ground mustard; Fresh chopped parsley for garnish

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Prep Time
25 mins
Cook Time
6 hrs
Total Time
6 hrs 25 mins
Servings
8 servings
Calories
562 kcal
Course
Soup
Cuisine
European

Slow Cooker Hungarian Goulash

Iris Warren

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This Slow Cooker Hungarian Goulash is a humble stew loaded with chunks of tender, melt-in-your-mouth beef and vegetables. It features a rich, beefy broth flavored with sweet paprika - authentic comfort food at its best!

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Ingredients

Servings

3 pounds beef chuck roast cut into 1" cubes
Morton kosher salt to taste
freshly ground pepper to taste
2 teaspoons vegetable oil
5 medium carrots peeled and sliced into 1/2" diagonals
4 medium gold potatoes peeled and cut into 3/4" cubes
16 ounces whole fresh mushrooms quartered
1 large yellow onion chopped
3 large cloves garlic minced
4 cups low-sodium beef broth
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
¼ cup Hungarian sweet paprika
¼ cup lightly packed brown sugar
2 teaspoon dry ground mustard
Fresh chopped parsley for garnish optional

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Instructions

Sprinkle cut beef fairly generously with salt and pepper.
If you own a multicooker, where you can brown meat right in the slow cooker - click "brown/saute". Once it's hot, add the oil. When the oil is hot, add the beef. Let it sear for a few mintues on each side, or until nicely browned. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker.
Add carrots, potatoes, mushrooms, onion, and garlic over the seared beef.
In a medium bowl, whisk together beef broth, tomato paste, Worcestershire sauce, paprika, brown sugar, and dry mustard, and then add this mixture to the slow cooker. Stir everything gently to combine.
Cover slow cooker and turn heat to high. Cook for 4 to 6 hours, or until beef is ultra tender. Sometimes the beef is fork-tender in 4 hours, and sometimes it takes 6 hours or even a bit more, it just depends on the cut of meat. I always allow 6 hours, because the goal is fork-tender beef.
To serve, ladle goulash into individual bowls. Sprinkle with fresh parsley, if desired. A warm loaf of fresh crusty bread works great for dipping.

Notes

Note that you will need a large slow cooker for this recipe, as it makes a big quantity. We use this 7-quart multicooker.
From my mom’s recipe box, which was heavily adapted from this recipe, with additional input from Mom and my sister Cheryl from their travels to Hungary and Austria.

Nutrition Information

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Serving 1 Calories 562kcal (28%) Carbohydrates 34g (11%) Protein 48g (96%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 14g Trans Fat 2g Cholesterol 141mg (47%) Sodium 745mg (31%) Fiber 5g (20%) Sugar 11g (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 562 kcal

% Daily Value*

Serving	1
Calories	562kcal	28%
Carbohydrates	34g	11%
Protein	48g	96%
Fat	27g	42%
Saturated Fat	11g	55%
Polyunsaturated Fat	14g	82%
Trans Fat	2g	100%
Cholesterol	141mg	47%
Sodium	745mg	31%
Fiber	5g	20%
Sugar	11g	22%