The Ultimate Slow Cooker Hungarian Goulash Recipe: A Comforting Beef and Paprika Stew
For many, the mention of “goulash” conjures up images of a simple, comforting, and often Americanized dish featuring ground beef, macaroni, and a generous pour of tomato sauce. While this version certainly has its place in the comfort food hall of fame (and, in my experience, often resembles a delicious chili mac), it’s a world away from the rich, complex, and deeply flavorful culinary masterpiece that is true Hungarian Goulash. Growing up in a British household, goulash of any kind, let alone the authentic Hungarian version, was entirely unfamiliar territory for my parents and, consequently, for me.
It wasn’t until after I got married that I was introduced to the concept of goulash, albeit the American interpretation. It was tasty, yes, but my culinary curiosity eventually led me down a path to discover the original. What I found was a revelation: an incredibly robust and savory beef stew, heavily spiced with paprika, and made not with ground beef, but with succulent chunks of beef chuck roast that slowly tenderize over hours of cooking. This distinct difference caught my eye immediately, transforming goulash from a simple pasta dish into a comforting, slow-cooked masterpiece.
Understanding Authentic Hungarian Goulash
Authentic Hungarian Goulash (Gulyás) is a classic comfort food, deeply rooted in Hungarian tradition. It’s more than just a stew; it’s a culinary experience known for its rich flavors and tender meat. Depending on the region and family traditions, it can vary in thickness, ranging from a hearty soup to a thick, spoon-coating stew. The defining characteristic, however, is the generous use of sweet Hungarian paprika, which imparts not only its signature reddish hue but also a complex, earthy sweetness that forms the backbone of the dish’s flavor profile. Unlike many Western stews, traditional Hungarian goulash often foregoes a heavy use of root vegetables or thickeners until the very end, allowing the meat, onions, and paprika to truly shine.
ANOTHER HEARTY RECIPE YOU MIGHT LIKE: Crockpot Lasagna
My journey to creating this recipe involved a good amount of research. While purists might argue over every ingredient, the beauty of goulash, much like any beloved traditional dish, lies in its adaptability. Over the years, countless variations have emerged, each a reflection of individual tastes and available ingredients. My goal was to capture the essence of Hungarian goulash – the tender beef, the prominent paprika, and the soul-warming stew consistency – while adapting it slightly to fit my preferences and the convenience of modern cooking methods. The slow cooker proved to be an ideal tool for this, allowing the flavors to meld beautifully and the beef to become incredibly fork-tender with minimal effort.
The magic of this Slow Cooker Hungarian Goulash truly comes alive through the low and slow cooking process. It transforms tougher cuts of meat, like beef chuck roast, into melt-in-your-mouth perfection, while allowing the aromatic spices and vegetables to infuse the entire dish with unparalleled depth. This recipe is designed to be approachable for home cooks, ensuring that even if you’re new to making goulash, you can achieve a wonderfully authentic and satisfying result. So, get ready to embark on a culinary adventure that will redefine your understanding of this beloved European classic!
Essential Ingredients for Your Slow Cooker Hungarian Goulash
To create this rich and satisfying Hungarian Goulash, you’ll need a selection of quality ingredients. The right combination of spices and fresh produce is key to achieving that authentic, deep flavor.
- 2 pounds beef chuck roast cut into 1-inch cubes: This cut is perfect for slow cooking, becoming incredibly tender and flavorful.
- 1/4 cup sweet paprika: The star of the show! Don’t skimp on good quality Hungarian sweet paprika for authentic flavor and color.
- 1 teaspoon caraway seeds: Provides a distinct, subtle anise-like flavor that is classic in Hungarian cuisine.
- 2 teaspoons dried marjoram: Complements the beef and paprika beautifully.
- 2 teaspoon Kosher salt & 1/2 teaspoon freshly ground black pepper: Basic seasonings to enhance all flavors.
- 1 heaping tablespoon all purpose flour: Helps to coat the beef and lightly thicken the stew.
- 3 tablespoons olive oil: For browning the beef and sautéing aromatics.
- 1 large yellow onion chopped: A foundational aromatic that sweetens as it cooks.
- 1 teaspoon minced garlic (about two cloves): Adds depth and pungency.
- 1 14-ounce can fire roasted diced tomatoes undrained: Adds a smoky, slightly acidic note and contributes to the stew’s liquid base.
- 3 cups beef broth: The main liquid for simmering, infusing the beef with savory flavor.
- 2 tablespoons Worcestershire sauce: A secret weapon for adding umami and a touch of tangy sweetness.
- 4 medium carrots cut into 1/2″ pieces: Adds sweetness and texture.
- 3 medium parsnips cut into 1/2″ pieces: Offers a unique earthy sweetness that pairs wonderfully with beef.
- 5 oz sweet peppers chopped: Adds a fresh, vibrant flavor and a pop of color towards the end of cooking.
- 2 tablespoons cornstarch: Used to thicken the goulash to your desired consistency.
- Egg noodles: The traditional and perfect accompaniment for serving this rich stew.
Helpful kitchen tools:
- Crockpot: Essential for this slow-cooked recipe.
- Skillet: For browning the meat and sautéing vegetables.
- Measuring spoons: For accurate spice measurements.
- Liquid measuring cup: For broth and other liquids.
How to Make Hungarian Goulash: A Step-by-Step Guide
Creating this rich and flavorful slow cooker Hungarian Goulash involves a few simple prep steps that make all the difference, followed by the magic of slow cooking. Let’s walk through it.
- First, you’ll need to prepare your beef chuck roast. Cut it into uniform 1-inch pieces. This ensures even cooking and tender bites in every spoonful of goulash.
- Next, it’s time to build the flavor foundation. In a large gallon-sized zipper plastic bag, combine the sweet paprika, caraway seeds, dried marjoram, Kosher salt, freshly ground black pepper, and the heaping tablespoon of all-purpose flour. This seasoned flour mixture will not only coat the beef beautifully but also contribute to the initial thickening of the stew.
- Add the cubed beef to the bag with the spice mixture. Seal the bag tightly and shake vigorously until all the meat pieces are evenly coated. This step is crucial for both flavor and creating a delicious crust on the beef when seared.
- Heat the olive oil in a large skillet over medium-high heat. Sauté the chopped yellow onion until it begins to soften and become translucent, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant. Now, add the entire contents of the meat-shaking bag to the onion mixture in the skillet. Make sure to scrape out any extra spice mixture from the bag – it’s all flavor! Cook the beef, turning occasionally, until it’s well browned on all sides. This browning step is vital for developing deep, rich flavors through the Maillard reaction.
- Once the meat is browned, add the entire can of fire-roasted diced tomatoes, including their juices, to the skillet. Stir everything together gently, then turn off the heat.
- Carefully transfer the rich meat mixture from the skillet into your slow cooker crock. Use a rubber spatula to scrape every last bit of that flavorful sauce from the skillet – you don’t want to leave any deliciousness behind!
- Pour in the beef broth and Worcestershire sauce, and stir gently to combine everything. Add the chopped parsnips and carrots, stirring once more to distribute them throughout the stew. Cover your slow cooker and let the magic happen! Cook on high for 4-5 hours or on low for 6-8 hours, or until the beef is incredibly tender and the vegetables are soft. The longer, slower cooking time truly allows the flavors to deepen and the meat to achieve that melt-in-your-mouth texture.
- During the last hour of cooking, add the chopped sweet peppers. This ensures they cook through but retain a bit of their freshness and vibrant color.
- Once the goulash has cooked to perfection, remove the lid from the slow cooker and turn the heat setting up to high. At this point, you should also place a pot of water on your stove to boil for the egg noodles – they cook quickly!
- To thicken the goulash, remove about 1/4 cup of the hot liquid from the slow cooker.
- In a medium bowl, measure out the cornstarch. Slowly add the removed liquid from the slow cooker to the cornstarch, stirring continuously as you go. It’s crucial to add small amounts at a time, stirring thoroughly after each addition. Adding the liquid all at once will cause the cornstarch to clump, making it almost impossible to smooth out. Once you have added enough liquid to create a thin, smooth cornstarch slurry, pour this mixture into the slow cooker and stir well. Allow the slow cooker to continue cooking on high, uncovered, to allow the stew to thicken to your desired consistency while your egg noodles cook.
- Add your egg noodles to the boiling water and cook them according to the package directions until al dente. Drain them well. Serve the wonderfully thickened Hungarian Goulash generously over the cooked egg noodles.
Serving Suggestions and Tips for Your Hungarian Goulash
While egg noodles are a classic accompaniment to Hungarian Goulash, don’t limit yourself! This rich and savory stew pairs beautifully with a variety of sides. Consider serving it with a dollop of sour cream or Greek yogurt for a creamy contrast, or a sprinkle of fresh parsley for a burst of color and herbaceous flavor. Crusty bread is perfect for soaking up every last drop of the delicious sauce, and a simple green salad can add a refreshing balance to the hearty meal. For a truly authentic experience, a side of pickled cucumbers or a traditional Hungarian cucumber salad would be excellent.
Tips for the best goulash:
- Quality Paprika: Invest in good quality Hungarian sweet paprika. It makes a noticeable difference in flavor.
- Don’t Rush Browning: Searing the beef before slow cooking creates a deeper flavor profile. Don’t skip this step!
- Adjust Thickness: The cornstarch slurry allows you to control the thickness of your goulash. If you prefer a thinner stew, use less cornstarch; for a thicker consistency, add a little more.
- Taste and Adjust: Always taste your goulash before serving and adjust seasonings as needed. You might want a little more salt, pepper, or even a dash more paprika.
- Leftovers are Amazing: Goulash often tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
More Slow Cooker Recipes You’ll Love
If you’re a fan of the convenience and incredible flavor that slow cooker meals offer, you’re in luck! I have many more recipes perfect for your crockpot. Why not try my creamy crockpot mac and cheese or our family favorite crockpot roast beef for another hands-off delicious meal?
And there are always more slow cooker delights to explore:
- Mississippi Pot Roast
- Crockpot Beef Stroganoff
- Slow Cooker BBQ Meatball Subs
- Slow Cooker Pinto Beans
- Beef Bourguignon
Slow Cooker Hungarian Goulash & Noodles
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds beef chuck roast cut into 1-inch cubes
- ¼ cup sweet paprika
- 1 teaspoon caraway seeds
- 2 teaspoons dried marjoram
- 2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 heaping tablespoon all purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion chopped
- 1 teaspoon minced garlic about two cloves
- 1 14- ounce can fire roasted diced tomatoes undrained
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 4 medium carrots cut into 1/2″ pieces
- 3 medium parsnips cut into 1/2″ pieces
- 5 oz sweet peppers chopped
- 2 tablespoons cornstarch
- Egg noodles
Before You Begin
Instructions
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In a large plastic zipper bag, combine the sweet paprika, caraway seeds, dried marjoram, Kosher salt, all-purpose flour, and freshly ground black pepper. Add the 1-inch cubed beef chuck roast to the bag, seal tightly, and shake vigorously until all the meat is thoroughly coated with the spice and flour mixture.
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Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and sauté until it softens and becomes translucent, which usually takes about 3-4 minutes. Stir in the minced garlic and continue to sauté for an additional 30 seconds until it becomes fragrant.
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Transfer the entire contents of the seasoned meat bag into the skillet with the sautéed onions and garlic. Ensure you scrape out any residual spice mixture from the bag and add it to the skillet. Cook the beef, turning occasionally, until it is well browned on all sides. This step is crucial for developing deep, rich flavors. Next, add the 14-ounce can of fire-roasted diced tomatoes, including all their juices, to the skillet and stir to combine. Turn off the heat.
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Carefully spoon the meat mixture from the skillet into your slow cooker crock, using a rubber spatula to ensure you get all the delicious sauce. Pour in the 3 cups of beef broth and 2 tablespoons of Worcestershire sauce, stirring gently to integrate. Add the 1/2-inch cut parsnips and carrots, and stir once more.
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Cover the slow cooker and cook on high for 4-5 hours, or on low for 6-8 hours, or until the beef chuck roast is incredibly tender and the vegetables are soft. During the last hour of cooking, stir in the chopped sweet peppers. This allows them to cook through while retaining some freshness.
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Once the goulash has finished cooking, remove the lid from the slow cooker and increase the heat setting to high. Simultaneously, place a large pot of water on the stove and bring it to a rolling boil for your egg noodles.
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To thicken the stew, carefully remove about 1/4 cup of the hot liquid from the slow cooker and set it aside. In a medium bowl, measure out the 2 tablespoons of cornstarch. Gradually and slowly add the reserved hot liquid to the cornstarch, stirring continuously with a whisk or fork. It is very important to add only small amounts of liquid at a time and stir thoroughly to prevent clumping; adding it all at once will result in a lumpy mixture. Once you have a smooth, thin cornstarch slurry, pour this mixture into the slow cooker and stir well. Allow the goulash to cook on high, uncovered, for about 10-15 minutes, or until it has thickened to your desired consistency. This will happen while your egg noodles are cooking.
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Add your egg noodles to the boiling water and cook according to the package directions until they are al dente. Drain the cooked noodles thoroughly. Serve the deliciously thickened Slow Cooker Hungarian Goulash hot, spooned generously over the tender egg noodles. Enjoy this ultimate comfort food!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.