Description
Slow Cooker Hungarian Goulash: A savory delight with tender beef, robust paprika, and veggies. Perfect for a stress-free, hearty, and delicious meal!
Ingredients
Scale
- 2 lbs (900g) beef chuck, cut into 1½-inch cubes
- 3 tablespoons (45ml) vegetable oil
- 2 large yellow onions (about 2 cups/300g), diced
- 3 cloves garlic, minced
- 3 tablespoons (27g) Hungarian sweet paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 2 bay leaves
- 2 tablespoons (30ml) tomato paste
- 1 can (14.5 oz/411g) diced tomatoes
- 2 cups (475ml) beef broth
- 2 bell peppers (1 red, 1 yellow), cut into 1-inch pieces
- 3 medium carrots (about 200g), cut into ½-inch rounds
- 2 tablespoons (16g) all-purpose flour (optional, for thickening)
- Salt and freshly ground black pepper, to taste
- ¼ cup (60g) sour cream, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Pat beef dry, season with salt and pepper. Brown in batches in 2 tablespoons oil over medium-high heat for 3-4 minutes per batch. Transfer to slow cooker.
- In same skillet, cook onions in remaining oil until translucent (5-7 minutes). Add garlic and cook 30 seconds. Remove from heat, stir in paprika, caraway seeds, and marjoram.
- Return skillet to low heat, add tomato paste and cook 1 minute. Add ½ cup broth, scraping up browned bits. Transfer to slow cooker with remaining broth, tomatoes, bay leaves, and beef.
- Cover and cook on low for 6-7 hours or high for 3-4 hours. Add bell peppers and carrots during the last 1-2 hours.
- Optional: For thicker sauce, mix flour with ¼ cup cold water and stir into goulash during last 30 minutes.
- Remove bay leaves. Serve topped with sour cream and parsley, alongside crusty bread or egg noodles.