Hearty Slow Cooker Hungarian Goulash: An Easy & Flavorful Recipe
For many, the word “goulash” conjures images of a simple, comforting dish, often featuring ground beef, macaroni, and a tomato-based sauce. Indeed, growing up with British parents, traditional Hungarian Goulash was an unfamiliar concept in my home. It wasn’t until after I got married that I first encountered the Americanized version – a hearty concoction of ground beef, plenty of green peppers, and a rich tomato sauce, typically served over macaroni noodles, much like a chili mac. While delicious in its own right, this experience only piqued my curiosity about its European origins.
Discovering Authentic Hungarian Goulash
My journey into the world of goulash revealed a fascinating culinary landscape, with countless regional and personal adaptations of this beloved dish. The true Hungarian goulash, or gulyás as it’s known in its homeland, is a far cry from its American cousin. It’s a rich, savory stew or thick soup, characterized by its deep red color and profound flavor, thanks to a generous amount of high-quality paprika. What truly caught my attention was the use of tender beef chuck roast, slow-cooked to perfection, rather than ground beef.
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As a lifelong lover of hearty stews, I was eager to recreate an authentic-tasting Hungarian goulash. I embarked on thorough research to understand the foundational elements of this traditional dish, carefully selecting core ingredients while allowing myself the flexibility to adapt the flavors slightly to my personal preference – a common practice, it seems, given the vast number of goulash variations worldwide. The goal was to capture the soul of Hungarian goulash while making it accessible for the home cook, especially with the convenience of a slow cooker.
Why Choose the Slow Cooker for Goulash?
The slow cooker is an absolute game-changer for making Hungarian Goulash. This method excels at transforming tougher cuts of meat, like beef chuck, into incredibly tender, melt-in-your-mouth morsels. The long, gentle cooking process allows the flavors of the paprika, caraway, marjoram, and vegetables to meld together seamlessly, creating a depth that’s hard to achieve with quicker cooking methods. Plus, the convenience of a slow cooker means you can do a little prep in the morning, set it, and come home to a perfectly cooked, aromatic meal, ideal for busy weeknights or relaxed weekend gatherings.
Understanding the Key Ingredients
Crafting a flavorful Hungarian Goulash starts with selecting the right ingredients. Each component plays a vital role in building the rich, complex profile of this stew:
- Beef Chuck Roast: This cut is perfect for slow cooking. Its marbling and connective tissue break down over hours, resulting in exceptionally tender and juicy beef. Cut into 1-inch cubes for even cooking.
- Sweet Paprika: This is the star spice of Hungarian cuisine. Opt for a good quality Hungarian sweet paprika for its vibrant color and mild, smoky, and slightly sweet flavor. Avoid regular chili powder, as it will drastically alter the taste.
- Caraway Seeds: A quintessential spice in goulash, caraway seeds add a warm, slightly peppery, and anise-like flavor that is distinct and essential to the dish’s authenticity.
- Dried Marjoram: This herb contributes a delicate, slightly sweet, and aromatic note, complementing the paprika beautifully.
- Kosher Salt & Freshly Ground Black Pepper: Basic seasonings to enhance all other flavors.
- All-Purpose Flour: Used to dredge the beef, it helps create a flavorful crust when browned and acts as a thickening agent for the stew.
- Olive Oil: For sautéing the aromatics and browning the beef, adding a foundational layer of flavor.
- Yellow Onion & Minced Garlic: These aromatic vegetables form the base of many savory dishes, providing essential depth and sweetness.
- Fire Roasted Diced Tomatoes (undrained): Fire-roasted tomatoes bring a smoky depth and acidity that balances the richness of the beef and paprika, while the liquid contributes to the stew’s body.
- Beef Broth: The primary liquid for the stew, providing savory beef flavor and ensuring a succulent final product.
- Worcestershire Sauce: A secret ingredient for an extra umami boost and depth of flavor.
- Carrots & Parsnips: These root vegetables add natural sweetness, earthiness, and bulk to the stew, softening beautifully during the slow cooking process. Cut them into similar-sized pieces for even tenderness.
- Sweet Peppers (chopped): Added towards the end of cooking, these provide a burst of fresh flavor and a slight crispness, preventing them from becoming too mushy.
- Cornstarch: A slurry made with cornstarch is used to thicken the goulash to your desired consistency, ensuring a rich, clinging sauce.
- Egg Noodles: The traditional accompaniment for serving Hungarian Goulash, perfect for soaking up the flavorful broth.
Preparing Your Slow Cooker Hungarian Goulash: A Step-by-Step Overview
Making this slow cooker Hungarian Goulash involves a few simple steps, ensuring maximum flavor with minimal effort. While the slow cooker does most of the heavy lifting, a little initial prep goes a long way:
- Prepare the Beef: Begin by cutting your beef chuck roast into uniform 1-inch cubes. This ensures consistent tenderness.
- Season and Coat: In a large zip-top bag, combine the sweet paprika, caraway seeds, dried marjoram, Kosher salt, black pepper, and flour. Add the cubed beef, seal the bag, and shake vigorously until all the meat is evenly coated with the spice mixture. Don’t discard any leftover spices from the bag, as they will add flavor to your skillet later.
- Sear for Flavor: Heat olive oil in a large skillet. Sauté the chopped yellow onion until tender and translucent, then add the minced garlic and cook for another 30 seconds until fragrant. Next, add the coated beef (including any remaining spice mixture from the bag) to the skillet. Brown the meat on all sides, turning occasionally. This crucial step develops a deep, rich flavor that will permeate the entire stew.
- Deglaze and Transfer: Stir in the undrained fire-roasted diced tomatoes into the skillet with the beef, scraping up any browned bits from the bottom of the pan – this is where much of the flavor lies! Turn off the heat. Carefully transfer the entire meat and tomato mixture into your slow cooker crock, using a rubber spatula to ensure you get every last drop of that savory sauce.
- Slow Cook to Perfection: Gently stir in the beef broth and Worcestershire sauce. Add the parsnips and carrots, stirring once more to combine. Cover the slow cooker and cook on high for 4-5 hours or on low for 6-8 hours, or until both the meat and vegetables are fork-tender. During the last hour of cooking, add the chopped sweet peppers, allowing them to soften slightly while retaining some texture.
- Thicken and Serve: Once the goulash is cooked, remove the lid and turn the slow cooker setting to high. Prepare your egg noodles according to package directions in a separate pot of boiling water. To thicken the goulash, remove about 1/4 cup of the hot liquid from the slow cooker and whisk it slowly into the cornstarch in a medium bowl, creating a smooth slurry. Gradually add this cornstarch mixture to the goulash in the slow cooker, stirring constantly to avoid lumps. Allow it to cook uncovered on high for about 15-30 minutes, or until the stew has thickened to your desired consistency.
- Final Plating: Drain the cooked egg noodles and serve the piping hot, thickened goulash generously over them. Garnish with a dollop of sour cream or fresh parsley for an extra touch of flavor and presentation.
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 gallon-sized zipper plastic bag, combine the sweet paprika, caraway seeds, dried marjoram, Kosher salt, all-purpose flour, and freshly ground black pepper. Add the beef chuck roast cubes to the bag, seal it securely, and shake thoroughly until all the meat pieces are evenly 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 for 3-4 minutes until it becomes tender and translucent. Stir in the minced garlic and continue to sauté for another 30 seconds until fragrant, being careful not to burn the garlic.
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Add the entire contents of the meat shaking bag (beef cubes and any remaining spice mixture) to the onion and garlic mixture in the skillet. Cook the beef, turning occasionally, until it is well browned on all sides. This step is crucial for developing deep flavor. Then, add the 14-ounce can of fire-roasted diced tomatoes along with its juices and stir everything together. Turn off the heat.
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Carefully transfer the browned meat mixture from the skillet into the slow cooker crock. Use a rubber spatula to scrape all the delicious sauce and browned bits into the slow cooker. Pour in the 3 cups of beef broth and 2 tablespoons of Worcestershire sauce, stirring gently to combine. Add the cut parsnips and carrots, and stir once more.
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Cover the slow cooker with its lid. Cook the goulash on the HIGH setting for 4-5 hours, or on the LOW setting for 6-8 hours, until the beef is incredibly tender and the vegetables are soft. During the last hour of cooking, stir in the chopped sweet peppers.
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Once cooking time is complete, remove the lid from the slow cooker and turn the heat setting up to HIGH. Simultaneously, place a large pot of water on your stovetop for the egg noodles and bring it to a rolling boil.
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To thicken the goulash, carefully remove approximately 1/4 cup of the hot liquid from the slow cooker and pour it into a medium bowl containing 2 tablespoons of cornstarch. Slowly add the liquid to the cornstarch, stirring continuously with a whisk to create a smooth, lump-free slurry. Adding the liquid gradually helps prevent clumping. Once the cornstarch mixture is thin and smooth, add it to the slow cooker and stir well. Allow the goulash to cook uncovered on high while your egg noodles prepare, usually for about 15-30 minutes, until it reaches your desired thickness.
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Add your egg noodles to the boiling water and cook according to the package directions until al dente. Drain the noodles thoroughly. Serve the warm, thickened Hungarian goulash generously over the cooked egg noodles.
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.
Serving Suggestions for Your Hungarian Goulash
While egg noodles are the classic accompaniment for Hungarian Goulash, there are many delicious ways to serve this versatile stew. Consider these options to complement its rich flavors:
- Creamy Mashed Potatoes: The smooth texture of mashed potatoes provides a wonderful contrast to the tender beef and vegetables, soaking up every drop of the flavorful sauce.
- Crusty Bread: A warm, crusty baguette or sourdough is perfect for dipping into the stew, ensuring no delicious liquid goes to waste.
- Polenta or Grits: For a slightly different twist, serve the goulash over creamy polenta or grits.
- Fresh Parsley or Dill: A sprinkle of fresh chopped parsley or dill adds a burst of color and herbaceous freshness just before serving.
- Sour Cream or Crème Fraîche: A dollop of sour cream or crème fraîche on top adds a creamy tang that beautifully balances the paprika-infused richness of the goulash.
Storage and Reheating Tips
Hungarian Goulash often tastes even better the next day as the flavors have more time to deepen. Here’s how to store and reheat it:
- Refrigeration: Allow the goulash to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: Goulash freezes exceptionally well. Once cooled, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. If it seems too thick, you can add a splash of beef broth or water to reach your desired consistency. Avoid boiling rapidly, as this can affect the texture of the beef and vegetables.
Frequently Asked Questions About Hungarian Goulash
To help you perfect your Hungarian Goulash, here are answers to some common questions:
- What kind of paprika should I use? For authentic Hungarian Goulash, sweet Hungarian paprika is highly recommended. It provides the characteristic color and mild, rich flavor without being overly spicy. Smoked paprika can be used for a deeper, smokier profile, but avoid hot paprika unless you want a significant kick.
- Can I make this goulash without a slow cooker? Yes, you can! After browning the beef and sautéing the aromatics in a Dutch oven or large oven-safe pot, add the remaining ingredients (except sweet peppers and cornstarch). Bring to a simmer, then cover and cook in a preheated oven at 325°F (160°C) for 2.5-3 hours, or on the stovetop over low heat, until the beef is tender. Follow the same steps for adding sweet peppers and thickening.
- Can I use ground beef instead of chuck roast? While American goulash often uses ground beef, traditional Hungarian Goulash calls for beef chuck roast. Ground beef will result in a different texture and flavor profile, more akin to a chunky pasta sauce than a rich stew. For an authentic experience, stick with chuck roast.
- My goulash is too thin/too thick. How can I fix it? If your goulash is too thin after adding the cornstarch slurry, let it simmer uncovered for a bit longer on high heat, stirring occasionally, allowing more liquid to evaporate. If it’s too thick, simply stir in a bit more beef broth or water until it reaches your desired consistency.
- Can I add other vegetables? Absolutely! Potatoes, turnips, bell peppers (other colors), or even green beans can be added. If adding potatoes, consider adding them raw to the slow cooker along with the carrots and parsnips. For softer vegetables like green beans, add them in the last 30-60 minutes of cooking.
More Delicious Slow Cooker Recipes
If you love the convenience and delicious results of slow cooker cooking, be sure to try these other fantastic recipes:
- Mississippi Pot Roast
- Crockpot Beef Stroganoff
- Slow Cooker BBQ Meatball Subs
- Slow Cooker Pinto Beans
- Beef Bourguignon
Enjoy this comforting and flavorful Slow Cooker Hungarian Goulash. It’s a taste of tradition made easy!