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Slow Cooker Hungarian Goulash
4.4 from 906 votes

Slow Cooker Hungarian Goulash

Slow Cooker Hungarian Goulash is a hearty stew made with cubed beef chuck, aromatic vegetables like carrots, potatoes, mushrooms, onion, and garlic, simmered with beef broth and a blend of paprika, tomato paste, Worcestershire sauce, brown sugar, and dry mustard. The long, slow cooking breaks down the beef to tender, creating a rich, flavorful meal that offers a balance of smoky and savory notes along with subtle sweetness from the paprika and brown sugar.

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

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

    Cup of Yum
  1. Sprinkle cut beef fairly generously with salt and pepper.
  2. 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.
  3. Add carrots, potatoes, mushrooms, onion, and garlic over the seared beef.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 562

% 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.