Slow Cooker Beef Goulash

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Recipe: Slow Cooker Beef Goulash

  • Prep time: 20 minutes

  • Cook time: 7–8 hours (Low) or 4–5 hours (High)

  • Servings: 6 people

Ingredients

  • 2 lbs Beef chuck roast, cut into 1-inch cubes

  • 2 large Yellow onions, chopped

  • 3 cloves Garlic, minced

  • 2 large Carrots, diced

  • 3 tbsp Sweet Hungarian Paprika (the star of the show!)

  • 1 can (15 oz) Tomato sauce (as seen in your image)

  • 1 cup Beef broth

  • 1 tsp Caraway seeds (optional, for authentic flavor)

  • 2 Bay leaves

  • Salt & Pepper to taste

  • Optional: 1 cup Sour cream (to stir in at the end)

Instructions

  1. Prep the Beef: Season the beef cubes generously with salt and pepper. (Optional: Brown the beef in a skillet first for extra depth of flavor).

  2. Layer: Place the chopped onions, garlic, and carrots at the bottom of the slow cooker. Add the beef on top.

  3. Season: Sprinkle the paprika and caraway seeds over the meat.

  4. Pour: Pour the tomato sauce and beef broth over the mixture. Do not worry if it doesn’t cover the meat entirely; the beef and onions will release plenty of liquid.

  5. Cook: Cover and cook on Low for 7–8 hours or High for 4 hours until the beef is fork-tender.

  6. Finish: Remove bay leaves. If you like a creamy sauce, stir in the sour cream just before serving.

Description & Notes

This dish is a thick, savory stew characterized by its deep red color and smoky-sweet aroma. The slow cooking process breaks down the tough connective tissue in the beef chuck, resulting in meat that falls apart with a spoon.

  • Note on Paprika: Use “Sweet Hungarian Paprika” rather than generic “Paprika” or “Smoked Paprika” if possible. It provides the signature flavor without overpowering heat or smokiness.

  • The Sauce: The sauce will be thin at first but will thicken as the vegetables break down.

Top Cooking Tips

  • Don’t over-liquid: It’s tempting to add more broth, but the onions release a lot of water. You want a thick gravy, not a soup.

  • The Onion Ratio: Traditional Goulash uses a lot of onions (sometimes a 1:1 ratio with meat). They melt into the sauce and act as a natural thickener.

  • Searing: If you have time, sear the beef in a pan with a little oil before putting it in the crockpot. It locks in juices and adds a “roasted” complexity.

Nutritional Info (Per Serving)

Metric Amount
Calories 340 kcal
Protein 32g
Fat 16g
Carbs 12g
Fiber 3g

Benefits of This Dish

  • High Protein: Excellent for muscle repair and satiety.

  • Rich in Iron: Beef is a primary source of heme iron, which is easily absorbed by the body.

  • Antioxidants: Paprika is loaded with Vitamin A and carotenoids, which support eye health and reduce inflammation.

Q&A

Q: Can I add potatoes?

A: Yes! Add cubed Yukon Gold potatoes at the beginning. They hold their shape well during long cook times.

Q: What should I serve this with?

A: Traditionally, it is served over Egg Noodles, Spaetzle (German dumplings), or even mashed potatoes.

Q: Can I freeze this?

A: Absolutely. It freezes beautifully for up to 3 months. Just omit the sour cream until you reheat it.

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