Slow Cooker Hungarian Goulash
User Reviews
4.4
Slow Cooker Hungarian Goulash
Description
This recipe for Slow Cooker Hungarian Goulash begins with cubed beef chuck seasoned and browned to develop a deep flavor foundation before slow cooking. Alongside the meat, chunks of carrots, potatoes, mushrooms, onion, and garlic add texture and natural sweetness. The slow cooker liquid combines beef broth, tomato paste, Worcestershire sauce, Hungarian sweet paprika, brown sugar, and dry mustard to infuse the dish with layers of warm spice, tang, and slight sweetness.
The stew is cooked slowly on high heat for up to six hours until the beef becomes ultra tender and the vegetables meld into the sauce, resulting in a comforting and thickened stew. The dish embodies traditional Hungarian flavors through the prominent use of sweet paprika and slow-simmered beef. It pairs well with rustic bread or dumplings to soak up the rich sauce.
Because this recipe yields a large quantity, a sizable slow cooker is recommended. The method includes options for browning the meat either in the slow cooker or a skillet. The beef’s doneness can vary, so cooking time may be adjusted to ensure tenderness. This stew draws on family and regional recipes, reflecting a classic Eastern European home-cooking style.
Ingredients
- 3 pounds beef chuck roast cut into 1" cubes
- kosher salt to taste, Morton brand
- black pepper to taste, freshly ground
- 2 teaspoons vegetable oil
- 5 carrot peeled and sliced into 1/2" diagonals, medium
- 4 potato peeled and cut into 3/4" cubes, medium gold variety
- 16 ounces mushrooms quartered, whole, fresh
- 1 yellow onion chopped, large
- 3 garlic minced, large cloves
- 4 cups beef broth low-sodium
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- ¼ cup sweet paprika Hungarian
- ¼ cup brown sugar lightly packed
- 2 teaspoon dry ground mustard
- parsley optional, fresh chopped for garnish
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
- A large slow cooker (around 7 quarts) is recommended due to the recipe’s quantity.
- Browning the beef adds depth; use the slow cooker’s saute mode if available or a skillet.
- Cook time may vary; beef should be fork-tender, typically reached around 6 hours.
- The recipe is inspired by Hungarian and Austrian home-cooking traditions, adapted from family sources.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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