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Real Slow Cooker Hungarian Goulash
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- #29989
Goulash isn't a dish to be rushed. It takes time for all the flavors to come together, so let the crockpot do the work. Plenty of sweet paprika gives the meaty goulash its characteristic Hungarian flavor, so don't skimp.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
12 reviews
1 comment
ingredients
2 pounds beef stew meat, cut in 1-inch cubes
1 cup sliced onions
1 dash cayenne pepper
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon vinegar
2 1/2 teaspoons Hungarian sweet paprika
1 clove garlic, crushed
1 teaspoon dry mustard
3/4 cup ketchup
2 teaspoons salt
3 cups low sodium beef broth
1 package (16 ounce size) egg noodles, cooked and drained
directions
Heat the oil in a Dutch oven over medium heat. Add the beef and cook, stirring frequently, until it is browned on all sides. Add the onions and cook for 2 minutes longer.
Add the cayenne, Worcestershire, brown sugar, vinegar, paprika, garlic, mustard, ketchup, salt and water. Stir well. Bring to a boil then reduce the heat to low and let simmer for 1 1/2 hours.
To cook in a pressure cooker: Brown the meat in the pressure cooker then add the remaining ingredients (except noodles). Bring to full pressure for 12 minutes. Use quick-release method to cool.
To cook in a crock pot: Combine the meat with the other ingredients (except noodles). Cover the crock pot and cook on low for 6-8 hours or until the beef is tender.
To serve, spoon the goulash over cooked egg noodles.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
507 calories, 13 grams fat, 50 grams carbohydrates, 46 grams protein per serving.
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reviews & comments
March 9, 2020
The taste was extremely bold and too much for us. I took about half the broth out and added more plain beef broth back to it in it made it much better. And I added baby Bella mushrooms also. But all in all the flavor was good.
January 3, 2015
I love this recipe - I only do two things differently - instead of ketchup I use a can of diced tomatoes and use 2 cups of water and 1 cup of beef broth. I've made it both ways, crockpot and stove top - both turn out tasting wonderful! I'm Hungarian and have been looking for a good goulash recipe and this is it! Thanks!
November 11, 2012
Not bad, but it just tasted too ketchup-y for me. I'll probably try the recipe again, but I would definitely swap out some or all of the ketchup for either tomato paste or crushed tomatoes. I didn't change this much, just added a little more paprika and I braised it in the oven instead of cooking it on the stovetop or in a slow cooker. I brought it to a boil on the stovetop and then put it in the oven to braise. It took about 2 hours to really tenderize the meat. I found the consistency to be perfect, not too soup-y and it didn't need any cornstarch to thicken it up.
July 25, 2011
OMG....This was really good! I used 3cups water with 3 beef bouillon cubes. Also, I used smoked paprika because I didnt have sweet...I used 2tsp cornstarch with water and I used bow-tie noodles...Very good!
June 17, 2011
I got this exact same recipe from a co-worker years ago and have made it many times for both family and company and it gets raves every time. I once thickened it with cornstarch instead of flour and served it over brown rice to make it gluten free because one of my guests has Celiac, and it was just as good!
August 10, 2010
I found that the Worcestershire sauce overpowered the paprika,even though I used 1T, and all I could taste was anchovies. I might try the recipe again, but with a maximum of 1t of Worcestershire sauce, and probably none at all.
December 11, 2009
There was way too much liquid and after reading the reviews, I even cut the water down to 2 cups and still too much. It had wonderful flavor and doing it in the crock pot made the meat very fork tender! So next time I will cut the water in half (1 1/2 C.).
Prepared this recipe today. I sorry to say the taste was unpleasant. Threw it away ! I have made goulash many years ago and lost the recipe. sure wish I had it because it was delicious.
How was it unpleasant? Did you change anything from the recipe? More specific info can be helpful to others who try the recipe.
January 29, 2008
The flavor of this dish was wonderful. The beef just falls apart in the crock pot! It was way, way too liquidy, though. I added 4 times the amount of cornstarch to thicken and it was still so runny. I will probably try again maybe with less water.
April 16, 2007
Fabulous - I cook in a crock pot using a can of diced tomatoes instead of the ketchup. Also, expect to add more corn starch than mentioned in the recipe to thicken correctly. Otherwise, a wonderful dish everyone loves! PS I put a dollop of sour cream on top for those who request -- a little more stroganoff than goulash but tasty!
November 4, 2006
Great recipe! I used beef broth for some of the water, which I think enhanced the overall taste. Also, when making it in the crockpot, you could easily use 1T paprika, as the spice loses potency over the long cooking time. Very flavorful and warming, and I will certainly make it many times.
March 23, 2006
This dish is absolutely delicious! I added more onions and a bit more cayenne, but that's just our preference. Of course the crockpot makes it super easy and tender, but the wonderful smell throughout the house during that long cooking time...pure torture! One of my go-to favorites. Thank you for this delicious recipe!
February 21, 2006
This is a great recipe! I was trying to cook this in a shorter time period than the 8-10 hours so that I could take it to our church pot luck dinner, so most of the time I cooked on High. But everything came out great. I've made this a few times already and know that I will be making it a lot more. Thanks so much for the recipe.