Hungarian Goulash for the Slow Cooker
Savor the rich and hearty flavors of Hungarian Goulash, made effortlessly in your slow cooker. This comforting classic features tender chunks of beef chuck roast, sweet Hungarian paprika, and a medley of vegetables like carrots, potatoes, and bell peppers, all simmered to perfection in a robust tomato and beef broth. Enhanced with optional ingredients like smoked paprika and caraway seeds for added depth, this slow-cooked goulash delivers authentic Eastern European flavors with minimal effort. Perfect for busy days, this one-pot meal requires just 20 minutes of prep before the slow cooker does all the work, leaving you with a deeply flavorful stew. Serve with a dollop of sour cream and a sprinkle of fresh parsley for a creamy, tangy finish, and pair it with crusty bread or noodles to complete this soul-warming dish.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cut into 1-inch cubes
- 2 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 3 large Carrots, peeled and cut into 1-inch chunks
- 1 large Red bell pepper, chopped
- 4 medium Potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons Paprika (Hungarian sweet preferred)
- 1 teaspoon Smoked paprika (optional for added depth)
- 1 teaspoon Cumin
- 1 teaspoon Caraway seeds (optional)
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 1.5 teaspoons Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 Bay leaves
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
1. Heat a large skillet over medium-high heat and sear the beef cubes in batches until browned on all sides. This step is optional but adds a deeper flavor to the dish. Transfer the seared beef to the slow cooker.
2. Add the onions, garlic, carrots, red bell pepper, and potatoes to the slow cooker with the beef.
3. In a small bowl, combine the paprika, smoked paprika (if using), cumin, caraway seeds (if using), tomato paste, salt, and black pepper. Stir in 1 cup of the beef broth to create a spice mixture, then pour it over the ingredients in the slow cooker.
4. Add the remaining beef broth to the slow cooker and tuck in the bay leaves.
5. Cover the slow cooker with the lid and cook on low for 8 hours or until the beef is tender and the vegetables are cooked through.
6. Once done, taste and adjust seasonings as needed. Remove the bay leaves before serving.
7. Serve hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh parsley. Pair with crusty bread or noodles for a complete meal.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
