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Real Slow Cooker Hungarian Goulash

recipe at a glance
Rating: 4/5 4 stars
10 reviews
1 comment

ready in: 2-5 hrs
serves/makes:   6
  

recipe id: 29989
cook method: stovetop

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ingredients

2 pounds beef stew meat
1 dash cayenne pepper
1 cup sliced onions
1/4 cup Worcestershire sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons 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 water
1 package noodles (the narrow, twisted kind work best, but use whatever you prefer)

directions

Brown meat. Combine remaining ingredients and pour over meat. Bring to boil. Turn heat down to low and simmer for 1 1/2 hours; if preferred, place browned meat and all other ingredients in pressure cooker, bring to full pressure, and cook 12 minutes.

To cook in a slow cooker, place all ingredients in the cooker and cook on low 8-10 hours. Browning of meat ahead of time is not necessary. To thicken, turn cooker to high; dissolve 1 tsp cornstarch in small amount of water, stir into goulash, and cook on high for 10-15 minutes or until thickened.

To serve, cook noodles in salted water; drain and place in large serving bowl. Spoon goulash evenly over the top, pouring on all the liquid. Sprinkle chopped parsley over the goulash if desired. Serve with a good red zinfandel or well-chilled beer.

cook's notes

In the unlikely event that there is any goulash left over, it can be made into an excellent goulash soup using the following recipe.

Goulash Soup From Leftover Goulash

leftover goulash from above recipe (without the noodles) diced, peeled potatoes caraway seeds (optional)

For each 2 cups of goulash, add 3 cups boiling water and 1 cup diced, peeled potatoes. For additional flavor, you may add a teaspoon or more of caraway seeds if you wish. Cover and cook until the potatoes are soft, about 10 minutes. Note: To add more color to the soup, heat a tablespoon of olive or vegetable oil, add 1/2 teaspoon paprika, 2 tablespoons water, and 1 tablespoon tomato paste; bring to a boil and stir into the soup.

added by

audet

nutrition

507 calories, 13 grams fat, 50 grams carbohydrates, 46 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
660%
number of 4 star votes on this recipe
110%
number of 3 star votes on this recipe
220%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
110%
number of unrated comments on this recipe1



Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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.).


Registered Member at CDKitchen.com
Member since:
Oct 27, 2008


lilrred14

COMMENT:
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.

CDKitchen Staff Reply:
How was it unpleasant? Did you change anything from the recipe? More specific info can be helpful to others who try the recipe.




Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Sep 30, 2004





REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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.