Traditional ingredients like thick chunks of beef stew meat, bell peppers, chopped carrots, thick-cut potatoes, and tomatoes are the highlights of this Slow Cooker Hungarian Goulash recipe. This comfort food is absolutely delicious and one the entire family is sure to love.
If you’re looking for other delicious recipes, you’ll love my Slow Cooker Chicken Paprika and Chicken Piccata.
What is the difference between Hungarian Goulash and American Goulash?
Traditional Hungarian goulash is different than American style goulash. Instead of ground beef, a beef roast is cubed and cooked until tender with vegetables and a thicker sauce. It can be made with or without beer. American Goulash is typically made from ground beef, tomato sauce, herbs, and elbow macaroni noodles.
- Beef Stew Meat: You can purchase a chuck roast and cube it yourself or pick up a pack of cubed stew meat.
- Bell Peppers: Green and red peppers will be roughly diced in about one-inch chunks.
- Onion: Yellow sweet onion or white onion go great in this recipe.
- Beef Broth: Using beef broth adds additional beef flavor and also helps create the thick goulash sauce.
- Diced Tomatoes: Skip the prep of slicing fresh tomatoes and use a can of diced tomatoes.
- Carrots: You can use garden carrots or baby carrots. Either way, they will be diced into bite-sized pieces.
- Potatoes: You’ll only need two medium-sized potatoes. They’ll be cubed before tossing them into the crock pot for cooking.
- Flour: The beef stew meat will be tossed in flour and two seasonings before cooking.
- Seasonings: Caraway seeds, sweet paprika, garlic, salt, and black pepper are traditional ingredients for flavoring this kind of goulash.
Step One – Place the roast pieces in a bowl and toss with the flour, salt, and pepper until coated.
Step Two – Add the beef to the slow cooker, then add the diced tomatoes, potatoes, carrots, red and green pepper, onion, paprika, garlic, and caraway seed.
Step Three – Pour the beef broth and beer over the stew.
Step Four – Cover and cook on HIGH for 4 hours or LOW for 6 hours (beef should be tender). Serve and enjoy!
How to serve
- If you want to add some carbs, one of the best ways to serve this hearty comfort food is over egg noodles.
- When it comes to bread selections, you can’t go wrong with Texas toast, Italian bread, French bread, or buttered dinner rolls.
- As for toppings or garnish, try a dollop of sour cream and a few pinches of fresh parsley.
- And of course, you can’t go wrong with serving a small bowl as is (you may actually go for a bigger bowl once you taste it).
Pour any remaining goulash into an airtight container and store in the fridge for up to 4 days. This also freezes well and will keep in the freezer (when stored properly) for up to 3 months. Reheat on the stovetop over medium heat.
This dish is extra delicious with beer or you can use red wine. If you prefer not to use alcohol you can just use beef broth which is also very delicious.
This recipe calls for a lot of paprika, and yes, that is correct. The paprika and caraway are what give this dish its unique flavor. If you can find it, you can also use Hungarian paprika.
Sure. Some people use Worcestershire sauce, ground pork, tomato paste mixed with tomato sauce, and/or bay leaves.
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Slow Cooker Hungarian Goulash
- 1 ½ lbs. cubed stew meat or a chuck roast cubed
- ¼ cup all purpose flour
- 1 tsp. salt
- ½ tsp. black pepper
- 15 oz. can diced tomatoes
- 2 medium potatoes cut into 1/2 inch chunks
- 2 carrots diced
- 1 red pepper seeded and cut into 1/2 inch pieces
- 1 green pepper seeded and cut into 1/2 inch pieces
- 1 large onion chopped
- 2 Tbsp. sweet paprika
- 1 Tbsp. minced garlic
- ½ tsp. crushed caraway seeds
- 6 cups beef broth
- Place the roast pieces in a bowl and toss with the flour, salt and pepper until coated. Add the beef to the slow cooker, then add the diced tomatoes, potatoes, carrots, red and green pepper, onion, paprika, garlic and caraway seed.
- Pour the beef broth over stew.
- Set on high for 4 hours or low for 6 hours. Add additional broth if needed.
- Serve the goulash over noodles.
- This dish is extra delicious with beer or you can use red wine. If you prefer not to use alcohol you can just use beef broth which is also very delicious. Use one cup of beer or red wine (take away one cup of broth from recipe.)
- This recipe calls for a lot of paprika and yes, that is correct. The paprika and caraway is what gives this dish its unique flavor.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Thank you for clarifying to people the difference between Hungarian goulash and what is actually a bastardized Italian American macaroni and meat sauce. However there are problems with your ideal of what Hungarian goulash is. Sweet paprika is Spanish and hungarians do not use sweet paprika. They’re also isn’t enough of it. A Hungarian goulash has at least a quarter cup if not a half cup of Hungarian Paprika in it. It also doesn’t include a large can of tomatoes. The color of Hungarian paprika is what is supposed to give goulash its color, not tomatoes which are a Central/South American ingredient that hungarians don’t use in their goulash. The addition of tomatoes to goulash is another American bastardization that is part of Americans calling the dish goulash when it is really Italian meat sauce with macaroni . But at least you’ve gotten closer to the actual item than most internet cooks manage.
Where is the beer in the ingredients list? How much beer to add? Thanks!
Sarah Olson says
Beer is optional, I added that in the notes. Add one cup of beer if you choose and use less broth.