If you’re craving a hearty, comforting meal that’s packed with rich flavors and melt-in-your-mouth beef, let me introduce you to my Slow Cooker Hungarian Goulash Recipe. This dish is a game-changer—slow-cooked to perfection with paprika and tender vegetables, it’s like a warm hug in a bowl. Whether you’re a seasoned goulash lover or trying it for the first time, I promise this recipe will quickly become a favorite.
Why You’ll Love This Recipe
- Effortless Cooking: Just toss everything in your slow cooker and let it do the hard work while you relax.
- Deep, Authentic Flavors: The generous use of sweet Hungarian paprika and caraway seeds gives it that unmistakable smoky, slightly sweet flavor.
- Perfectly Tender Meat: Slow cooking turns stew meat into butter-soft, juicy bites that your family will rave about.
- Versatile and Comforting: It’s great for weeknight dinners or impressing guests during cozy gatherings.
Ingredients You’ll Need
The magic of this Slow Cooker Hungarian Goulash Recipe is in the simple yet robust ingredients that work beautifully together. Using tender stew meat and seasoning it generously with paprika, along with hearty veggies like potatoes and peppers, ensures each spoonful is something special. When shopping, look for fresh produce and quality beef for the best results.
- Stew meat or chuck roast: Opt for good quality beef that’s well-marbled for extra tenderness and flavor.
- All-purpose flour: Helps the beef develop a nice coating which thickens the sauce beautifully.
- Salt and black pepper: Essential for seasoning and enhancing all the natural flavors.
- Crushed tomatoes: Adds richness and a slight acidity that balances the paprika’s sweetness.
- Potatoes: I love using waxy potatoes here—they hold their shape well.
- Carrots: Offer a subtle sweetness that complements the savory beef.
- Red and green peppers: For color and fresh, fragrant notes that brighten the stew.
- Onions: These build the flavor base and soften into delicious sweetness.
- Sweet Hungarian paprika: The star ingredient that gives goulash its signature taste.
- Marjoram: Adds a hint of earthy, herbal complexity.
- Minced garlic: For depth and aromatic warmth.
- Crushed caraway seeds: This little secret elevates the flavor with a subtle nutty spice.
- Low sodium beef broth: Keeps the dish rich while letting you control the saltiness.
- Tomato paste: Thickens the sauce and deepens the tomato flavor at the end.
- Bay leaves: They infuse gentle herbaceous notes during slow cooking.
- Fresh parsley and sour cream (optional): Fresh parsley adds brightness, and sour cream lends creaminess when you want that classic tang.
- Buttered egg noodles (optional): A fantastic base for serving and soaking up the sauce.
Variations
I love showing you how easy it is to make this recipe your own! Over time, I’ve played with a few tweaks that still keep the goulash comforting but add a fun twist. Feel free to customize and explore what suits your taste best.
- Adding Beer or Red Wine: I sometimes swap out a cup of beef broth for beer or red wine to deepen the flavor — it gives a wonderful richness without overpowering the paprika.
- Vegetarian Version: Swap beef with hearty mushrooms and use vegetable broth. While it’s not traditional, you’ll be surprised how satisfying this twist is!
- Spice it Up: If you like a little heat, add a pinch of smoked paprika or cayenne pepper for a subtle kick.
- Make it Heartier: For extra veggies, toss in some celery or parsnips — they add a great texture and flavor.
How to Make Slow Cooker Hungarian Goulash Recipe
Step 1: Coat the Beef for Flavor and Thickness
Start by tossing your cubed stew meat in a bowl with flour, half of the salt, and the black pepper. I love this step because the flour coating not only helps thicken the goulash later but also locks in juiciness as it slow cooks. Make sure each piece is evenly coated for the best results.
Step 2: Layer Your Ingredients in the Slow Cooker
Place the coated beef into the slow cooker. Then add the crushed tomatoes, potatoes, carrots, red and green peppers, onions, paprika, garlic, marjoram, and caraway seeds. If you’re using fresh parsley, now’s the time to toss that in too. This layering makes sure every bite is bursting with that classic goulash flavor.
Step 3: Pour in Broth and Bay Leaves, Then Slow Cook
Pour the beef broth over everything and add the bay leaves. Set your slow cooker on high for 6 hours or low for 9 hours. I usually opt for low and slow—it makes the meat unbelievably tender and lets the flavors fully marry. Don’t hesitate to add a splash more broth if things look a bit dry during cooking.
Step 4: Thicken the Sauce with Tomato Paste
About 30 minutes before you’re ready to eat, remove some of the cooking liquid into a medium bowl and whisk in the tomato paste until smooth. Pour this mixture back into the slow cooker and let it cook for the last half hour to thicken up the sauce perfectly. Taste at this point and add any additional salt if needed.
Step 5: Add Sour Cream for Creaminess (Optional)
If you want that classic creamy finish, remove some liquid from the slow cooker during the last 5 minutes. Slowly whisk in the sour cream to temper it—this step helps prevent curdling. Once combined, gently stir it back into your goulash. It adds a tangy richness that’s totally irresistible.
Step 6: Serve and Enjoy!
Serve your Slow Cooker Hungarian Goulash over buttered egg noodles, which soak up the delicious sauce beautifully. Garnish with fresh parsley for a pop of color and freshness. Trust me, this is one meal that your whole family will come back for seconds (or thirds!).
Pro Tips for Making Slow Cooker Hungarian Goulash Recipe
- Don’t Skip the Flour Coating: I learned the hard way that coating the beef with flour locks moisture in and helps thicken the sauce without adding extra steps later.
- Use Sweet Hungarian Paprika: It’s worth hunting down authentic paprika for this recipe; the smoky sweetness is what makes it uniquely tasty.
- Add Tomato Paste at the End: Adding it towards the end helps thicken the sauce without cooking off the fresh tomato flavor.
- Temper Sour Cream Carefully: Adding sour cream directly can curdle the sauce — temper it with a little hot liquid first to keep it silky smooth.
How to Serve Slow Cooker Hungarian Goulash Recipe
Garnishes
Fresh parsley is my go-to garnish because it adds a lively color and herbaceous punch that complements the rich stew. A dollop of sour cream also brightens each bite and offers a creamy contrast to the tangy paprika sauce. Sometimes, I sprinkle a bit of extra paprika on top just for looks and flavor.
Side Dishes
I love serving this goulash over buttered egg noodles—they’re perfect for soaking up the sauce. If you want to mix it up, buttery mashed potatoes or even spaetzle work wonderfully too. For veggie sides, simple steamed green beans or a crisp cucumber salad help balance the richness.
Creative Ways to Present
For special occasions, I’ve served this goulash in cute mini bread bowls—just hollow out a small round loaf, ladle in the stew, and it doubles as an edible bowl! I’ve also tried layering the stew over creamy polenta for a fancy twist that impresses guests every time.
Make Ahead and Storage
Storing Leftovers
I usually store leftover goulash in airtight containers in the fridge, and it keeps beautifully for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better than day one!
Freezing
This recipe freezes really well. I portion it into freezer-safe containers and freeze for up to 3 months. When you thaw it slowly overnight in the fridge, the texture and flavor hold up nicely without any extra effort.
Reheating
To reheat, I gently warm leftovers on the stove over low heat, stirring occasionally. If it looks too thick, adding a splash of broth keeps it saucy and fresh. Avoid microwaving at high heat or it can dry out the meat.
FAQs
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Can I use other cuts of meat for this Slow Cooker Hungarian Goulash Recipe?
Definitely! While chuck roast or stew meat work best because they become tender after slow cooking, you can use other beef cuts like brisket or even short ribs. Just ensure they are suitable for slow cooking and adjust cooking time if needed.
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What makes Hungarian paprika special in this recipe?
Hungarian paprika is known for its smoky, sweet flavor which defines classic goulash taste. It’s milder than other paprika varieties and adds that vibrant red color and subtle warmth without overwhelming spiciness.
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Can I prepare this Slow Cooker Hungarian Goulash Recipe in advance?
Yes! This goulash is great for meal prep. You can assemble it in the slow cooker insert the night before and keep it in the fridge, then cook the next day. It also reheats beautifully after being stored.
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How do I avoid the sour cream from curdling?
Temper the sour cream by whisking in a bit of hot cooking liquid before stirring it into the goulash. This gradual temperature change helps the sour cream blend smoothly without curdling.
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Can I make this recipe stove-top instead of slow cooker?
Yes, you can! Brown the beef and sauté the veggies first, then simmer everything in a covered pot on low for 2–3 hours while stirring occasionally until tender. Slow cooker just makes it easier and hands-off.
Final Thoughts
I absolutely love how this Slow Cooker Hungarian Goulash Recipe turns out every single time. It’s the kind of meal that fills your home with the best aromas and brings everyone gathering around the table. I remember the first time I tried this recipe—I was blown away by how simple it was to get such rich, authentic flavors with minimal effort. If you want a cozy dish for those chilly evenings or a crowd-pleaser for Sunday dinners, I wholeheartedly recommend giving this goulash a shot. You won’t regret it!
Print
Slow Cooker Hungarian Goulash Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: Hungarian
Description
This Slow Cooker Hungarian Goulash is a hearty and flavorful stew made with tender beef, sweet Hungarian paprika, and a medley of fresh vegetables. Perfectly cooked in a slow cooker for hours, this comforting dish delivers authentic Hungarian flavors with minimal hands-on time. Serve it over buttered egg noodles and garnish with fresh parsley for a satisfying meal.
Ingredients
Main Ingredients
- 2 lbs. cubed stew meat, or a chuck roast cubed
- ¼ cup all purpose flour
- 2 tsp. salt, divided
- ½ tsp. black pepper
- 28 oz. can crushed tomatoes
- 2 medium potatoes, cut into 1/2 inch chunks
- 2 carrots, diced
- 1 red pepper, seeded and cut into 1/2 inch pieces
- 1 green pepper, seeded and cut into 1/2 inch pieces
- 2 large onions, chopped
- 3½ Tbsp. sweet Hungarian paprika
- 1 tsp. marjoram
- 1½ Tbsp. minced garlic (about 4 plump cloves)
- ¾ tsp. crushed caraway seeds
- 4 cups low sodium beef broth
- 6 oz. can tomato paste
- 2 bay leaves
Optional Ingredients
- Fresh parsley, ¼ cup plus more for garnish
- Sour cream, ½ cup or to taste
- Buttered egg noodles
Instructions
- Coat the Beef: Place the cubed roast pieces in a bowl and toss with the flour, 1½ tsp. salt, and black pepper until evenly coated. This step helps thicken the stew later and seasons the meat.
- Add Ingredients to Slow Cooker: Transfer the coated beef to the slow cooker. Add crushed tomatoes, potatoes, carrots, red and green peppers, chopped onions, sweet Hungarian paprika, minced garlic, marjoram, crushed caraway seeds, and fresh parsley if using.
- Pour in Broth and Add Bay Leaves: Pour the low sodium beef broth over the stew mixture. Add the bay leaves to infuse additional flavor during cooking.
- Cook Slowly: Cover and set the slow cooker to high for 6 hours or low for 9 hours. If the stew looks too thick or ingredients are not fully submerged, add additional beef broth as needed during cooking.
- Thicken the Stew: About 30 minutes before the end of cooking, ladle some liquid into a medium bowl and whisk in the tomato paste thoroughly. Return this mixture to the slow cooker and continue cooking for the last half hour to thicken the stew. Adjust salt to taste.
- Temper Sour Cream (Optional): If adding sour cream, remove some hot stew liquid during the last 5 minutes and slowly stir in the sour cream to temper it, preventing curdling. Then stir the tempered sour cream back into the slow cooker.
- Serve: Serve the goulash hot over buttered egg noodles and garnish with additional fresh parsley for a beautiful presentation and extra freshness.
Notes
- This dish is enhanced by adding beer or red wine for deeper flavor. Use 1 cup of beer or red wine by subtracting 1 cup of beef broth. If you prefer no alcohol, just use beef broth.
- The generous amount of paprika and caraway seeds is authentic and essential for that distinct Hungarian goulash flavor.
- Adjust salt and seasoning to your preference at the end of cooking.
- For a thicker stew, remove more liquid and whisk in additional tomato paste if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
