Slow Cooker Hungarian Goulash
Transport your taste buds to the heart of Eastern Europe with this Slow Cooker Hungarian Goulash, a rich and comforting dish brimming with warm, robust flavors. Featuring tender chunks of beef chuck roast, slow-cooked to perfection alongside a medley of onions, carrots, and red bell pepper, this hearty stew is seasoned with smoky paprika, earthy caraway seeds, and a touch of garlic for a truly authentic taste. The slow cooking method allows the beef to become melt-in-your-mouth tender while infusing the broth with deep, savory goodness. A finishing touch of creamy sour cream adds a luscious texture, making this goulash irresistible when served over egg noodles, fluffy mashed potatoes, or steamed rice. Perfect for cozy dinners, this easy-to-make recipe brings European comfort straight to your table with minimal effort.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 medium yellow onion
- 3 medium carrots
- 1 large red bell pepper
- 3 medium garlic cloves
- 3 tablespoons paprika
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 teaspoon caraway seeds
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup sour cream
- 2 tablespoons fresh parsley
- as needed egg noodles (optional, for serving)
Instructions
Cut the beef chuck roast into 1-inch cubes. Pat the cubes dry with paper towels to ensure they brown properly.
Peel and dice the onions and carrots. Deseed and dice the red bell pepper. Mince the garlic cloves.
Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Working in batches, sear the beef cubes on all sides until browned and transfer them to the slow cooker.
In the same skillet, add the diced onions and cook for 4-5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Sprinkle the paprika and flour over the onion mixture. Stir and cook for 1 minute to toast the spices and eliminate the raw flour taste.
Add the tomato paste to the skillet and stir it into the mixture. Gradually pour in 1 cup of beef broth, deglazing the skillet by scraping up any browned bits from the bottom.
Transfer the onion and broth mixture into the slow cooker with the beef. Add the carrots, red bell pepper, caraway seeds, salt, pepper, and the remaining 2 cups of beef broth.
Stir everything in the slow cooker until well combined. Cover and cook on low heat for 6-7 hours or until the beef is tender.
Before serving, stir in the sour cream to create a creamy consistency. Taste and adjust seasoning if needed.
Garnish with freshly chopped parsley and serve over egg noodles, mashed potatoes, or rice if desired.
Nutrition Facts
Calories |
3079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 7037 mg | 306% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 38.7 g | ||
| Protein | 193.4 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 5161 mg | 110% | |
*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.
