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Slow cooker goulash recipe

Slow cooker goulash recipe

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  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

Deliciously tender beef goulash with paprika - based on the classic. Please note that the stew will be quite 'soupy' so serve with pasta in the bottom of a deep bowl and ladel over the stew. Adjust paprika levels to taste during cooking.


Northamptonshire, England, UK

10 people made this

IngredientsServes: 2

  • 4 to 5 medium potatoes, peeled and diced large
  • splash vegetable or olive oil
  • 250g lean beef stewing steak
  • 5 medium onions, sliced
  • 1 clove garlic, crushed
  • salt and pepper to taste
  • 1 good squirt tomato puree
  • 20g paprika
  • 450ml (3/4 pint) hot water to cover ingredients in pot
  • 200g pasta of your choice

MethodPrep:10min ›Cook:6hr ›Ready in:6hr10min

  1. Begin by turning slow cooker onto the 'low setting'. Place the potatoes in the bottom and replace the lid whilst preparing the rest of the ingredients.
  2. Heat oil in a frying pan and sear the beef. When browned well add to the slow cooker.
  3. In the same pan, add the onions and add more oil if necessary. Sweat down the onions until they take on some colour, add the garlic and stir for a few seconds then add to the slow cooker to join the meat and potatoes
  4. Add the tomato puree, seasoning and paprika to the slow cooker. Boil the kettle and pour into the frying pan to scrape up any meat and onion juices. Pour into the slow cooker. Stir well and cook on low for a minimum of 6 hours - have cooked this for 10 hours and has been wonderful. Stir occasionally.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I used this recipe as a basis but wanted to include a variety of vegetable so reduced the quantity of potato and onion and added celery, parsnip and carrot. I used sweet potato also. I also added dumplings three hours into the cooking time. I didn't use pasta but served the goulash with home made garlic bread. Some might have spotted that I was trying to emulate the legendary dish served by the Dog & Gun in Keswick, and I think I got pretty close, it was delicious. This is real comfort food, perfect for a cold winter evening. My wife loved it too so I'll be serving this up regularly. Many thanks for the inspiration Riko.-06 Nov 2016


Recipe Summary

  • 2 pounds lean ground beef
  • 2 large yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • 2 (15 ounce) cans tomato sauce
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 tablespoons soy sauce
  • 2 tablespoons dried Italian herb seasoning
  • 3 bay leaves
  • 1 tablespoon seasoned salt, or to taste
  • 2 cups uncooked elbow macaroni

Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.

Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.

Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.


Recipe Summary

  • 2 tablespoons all-purpose flour
  • 1 teaspoon black pepper
  • 2 tablespoons paprika, divided
  • 2 1/2 teaspoons kosher salt, divided
  • 1 (2-lb.) boneless chuck roast, trimmed and cut into 1-in. cubes
  • 2 tablespoons olive oil
  • 1 1/4 cups chopped yellow onion (from 1 medium onion)
  • 1/2 cup finely chopped celery (from 3 stalks)
  • 1/2 cup finely chopped carrots (from 2 medium carrots)
  • 2 large garlic cloves, minced (1 Tbsp.)
  • 1 (14 1/2-oz.) can fire-roasted diced tomatoes (such as Muir Glen Organic), undrained
  • 1 1/2 tablespoons red wine vinegar
  • 12 ounces uncooked egg noodles

Stir together flour, pepper, 1 tablespoon of the paprika, and 2 teaspoons of the salt in a large bowl add beef cubes, and toss to evenly coat. Heat oil in a large skillet over medium-high. Add half of the beef cook until well browned on both sides, about 4 minutes per side. Transfer to a 5-to 6-quart slow cooker. Repeat process with remaining beef. Reserve drippings in skillet and any remaining flour mixture in bowl.

Add onion, celery, carrots, and garlic to drippings in skillet cook over medium, stirring often, until softened, about 2 minutes. Add tomatoes, reserved flour mixture in bowl, and remaining 1 tablespoon paprika cook, stirring constantly, 1 minute. Transfer mixture to beef in slow cooker.

Cover slow cooker cook on HIGH until beef is fork-tender and sauce has thickened, about 4 hours. Remove from heat stir in vinegar and remaining 1/2 teaspoon salt. During final 10 minutes of goulash cooking, prepare egg noodles according to package directions. Serve goulash over hot egg noodles.


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Slow Cooker Ground Meat Goulash!

Every homemaker needs an easy ground meat goulash that can be thrown together in a pinch with staples that you probably have in your pantry.

And if you don’t have these staples in your kitchen, please go and get at least 2 meals worth of these ingredients. This simple ground meat goulash can make a tasty, hearty meal for a family in need. Most of the time when a benevolent family is in need, it’s not usually planned. So keep this recipe handy for those unexpected times.

Save leftovers for another meal and reheat in slow cooker on low. Be sure to add a little bit of water to moisten the pasta so it doesn't dry out.

I love to use ground beef, turkey or sausage in this hearty goulash dish. I usually serve this meal with green beans or a green salad.

Have you downloaded our FREE Menu Plan for this month consisting of all slow cooker meals with recipe links yet?


Anna's Slow Cooker German Goulash

If you love goulash, you'll love this classic German recipe that's made in the slow cooker! Anna's Slow Cooker German Goulash is her mother's recipe that she altered to cook in the slow cooker, so you can prepare it ahead of time and let it cook. The beef is slow cooked in a delicious gravy until it's super tender and full of flavor. Serve this goulash over rice or potatoes to soak up the gravy . it's the ultimate comfort food meal!

Slow Cooker Time LOW 8 hr

Cooking Method Slow Cooker

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Another reason to love my slow cooker. This Anna's Slow Cooker German Goulash recipe is so easy and full of flavor. It is comfort food at its finest. Full of tender chunks of meat, covered in gravy, all waiting for you at the end of the day. Definitely serve over rice to sop up all that delicious sauce.

We have just recently bought a new slow cooker after years of living without one after the old one died. I arrived home from a day out only to find that the delicious dinner I had promised everyone was still exactly as it had been when I had placed all the ingredients in the slow cooker that morning. Anyway Annas German Goulash sounds like the perfect dish to christen the new cooker. We all love goulash and I am really looking forward to this one which includes sweet paprika and a few other yummy sounding things.

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Slow Cooker Goulash

If you’re hunkering down for the winter, chances are you’re cooking more at home. Soups , stews , pot roast - it’s high time for comfort food. If you want a stick-to-your-bones recipe that’s perfect for those 30 degrees and below days, make slow cooker goulash.

There is a lot of conversation around goulash and how to make this popular wintertime dish. While we aren’t calling our recipe Hungarian goulash, the dish did originate in Hungary. It’s a meat and vegetable stew seasoned with lots of paprika and other spices.

Americans have reworked the recipe into a more familiar Hamburger Helper-style dish - and we aren’t complaining. The slightly spicy sauce, ground beef, and pasta (elbow macaroni is synonymous with Americanized goulash) combine for a comforting meal both the kids and adults at the table will love.

Make the meat sauce in your slow cooker, then stir in cooked elbow macaroni and plenty of cheddar cheese. Switch the slow cooker to WARM and melt a little extra cheese on top before serving or transfer to a baking dish and melt the cheese under the broiler for a few minutes. No matter how you serve it, slow cooker goulash is sure to warm you from the inside out this winter.


Hungarian Goulash

( 41 Votes)

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We use lots of paprika in our Hungarian Goulash, so that you really get to experience the traditional flavors in our inspired and hearty stew. And when it's served over buttery noodles, you can bet on your whole family gobblin' up every last bite!

What You'll Need

  • 2 pounds top round beef, cut into 1-inch pieces
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 / 2 teaspoon black pepper
  • 1 / 4 teaspoon dried thyme
  • 1 (28-ounce) can whole tomatoes, undrained, coarsely chopped
  • 3 carrots, peeled and cut into 1-1/2-inch chunks
  • 1 bay leaf
  • 1 (8-ounce) container sour cream
  • 1 (12-ounce) package egg noodles, cooked according to package directions

What to Do

  1. In a 5-quart slow cooker, combine beef, onion, and garlic mix well.
  2. In a small bowl, combine flour, paprika, salt, pepper, and thyme mix well. Add to meat mixture, tossing to coat well. Add tomatoes with liquid, carrots, and bay leaf mix well.
  3. Cover and cook on HIGH setting 4-1/2 to 5 hours hours or on LOW setting 8 to 9 hours, or until beef is fork-tender. Remove and discard bay leaf. Stir in sour cream. Serve over noodles.

Notes

  • Hope your gang saved room for dessert! We recommend our cool and creamy Lemon Pie for a refreshing end to your meal!
  • Plus if you loved this recipe for Hungarian Goulash, check out our collection of 8 Easy Goulash Recipes. Or if you're looking for more slow cooker favorites, check out our collection of 18 Easy Slow Cooker Recipes You Must Try.
  • Try our Special Spaetzle! It's a traditional side dish for goulash.
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Ratings & Comments

Thanks for your comment. Don't forget to share!

Making it right now, sure we will like it,question has anyone added fresh mushrooms to this? Was it good?

I am 1/2 Hungarian and I have the original Goulash recipe from my Grandmother who was born in Budapest. This guys recipe left out the Hungarian drop noodles called Galuska. If you want the original recipe plus one for Hungarian Chicken Paprika, contact me at [email protected] and I will email them to you at no charge. Betty P.

Mr. Food, can a couple of potatoes be added to this or will they become too mushy in the crockpot?

Yes, you can add potatoes, but be sure that they're cut into large chunks! - Enjoy :)

Mr Food left out a lot of the original ingredients. You don't want potatoes, what you need are my grandmothers drop noodles called galuska. Also, there is no thyme in the original recipe but there is caraway seed and marjoram. Send for my original recipe and compare the two, I promise you won't be disappointed plus I will also give you a recipe for Hungarian Chicken Paprika. Contact me at [email protected] Betty P.

If you ask anyone from another country how their family prepares an authentic recipe, you will get as many answers as there are immigrants from that country. My Austrian grandmother made this slightly differently from the others because of the region of Austria she came from. And before that her German family migrated to Austria, which adds yet another take on it. My Itialian relatives (by marriage) all disagree too as what is authentic. Depends on what they grew there, the climate, and the economic situations.

My favourite dish to prepare and eat !

We're glad that you love it! :)

Thank you, Mr. Food, for a goulash recipe that IS NOT made with ground beef and/or canned cream soup! Authenic or not, who cares. It is just plain good and that's all that matters.

I agree with "Codcut" this seems more like a paprikash I make but be courteous to people who share and if you can't say something positive at the very least be courteous! Who cares what or where the origin is or isn't .

I made this last night for supper, it was soooo very yummy. What made me post this is because we just reheated it for lunch and it was twice as good. Is it "Hungarian". Maybe yes, maybe no. Call it what you want. I call it, very good and this recipe has found its way into my recipe box. Can't wait for those cold nites to make this again. Warm crusy bread, maybe a side salad and of course, a glass of red wine. Perfection on a plate.

I AM PLANNING ON MAKING THIS DISH TOMMORROW,AND I WILL BE USEING Hungarian sweet paprika! so mine will be Hungarian Goulash ! . lol

Just made this ( Hungarian Goulash ) ,and getting it dished up for our lunch. Made the whole house smell wonderful. Doesn't matter what its called to us, it taste wonderful. Will be making again.

Honestly, what difference does it make what the recipe is called? If you like it make it and enjoy. What Grandma did is in the past lets all move on!

Good recipe love goulash stews and good hearty soups! has garlic thyme bay leaves and sour cream for flavor add as much as you like great combo and delicious!

I just gotta laugh at the majority here. " that's not it" or "grama didn't make it like that" or "that's not like what was handed down 100 years ago" the complaints are endless. I'm of Polish decent on one end and Indian/French on the other end with a sprinkle of Scottish in between. I've yet to find the exact recipe that any of my family has used thru the years. Here's the diff. whatever. Every home cook swears that her recipe that came over on the Mayflower, then got lost, was reclaimed but got destroyed in a revolution, was found again in Aunt Mary's cousins sisters husband's ex wifes adopted sister. Twice removed by the way. Who cares. We make what we love and think of it as the best in the world because our beloved Ya Ya or Nana or whomever said so. We believe ours is the greatest and put it out there for everyone to try and either agree or disagree. Many of you here are ridiculous and rude and sometimes ugly. If you like it, hype it up,pass the word and keep making it til the end of time. If your not a fan,that's perfectly fine. Don't go into detail with crap comments. Just move on or step up and produce your own blog. These bloggers have to be courteous, I couldn't. I would politely tell you meanies to go crap in your crock pot. I am deffinetly open to critism, which I'm sure I'll get. Oh well. Hmmmmph.

AWESOME COMMENT. BWAHAHAHHAAHA.

Drop the "Hungarian" in this goulash. Goulash was a simple stew made by Hungarian herders that consisted of meat, potatoes, and onions with some spices. All these other ingredients were not available in the field. My parents are immigrants from Hungary and I make it the traditional way.

I am half Hungarian and I can tell you the recipe above isn't even close to the one my mother handed down to me from my Hungarian grandma. The above recipe is lacking all of the correct spices the recipe needs such as marjoram, paprika, salt, crushed red pepper and caraway seeds. I have to correct "bakermom58" and tell her she is wrong about the tomatoes. It is not about the good paprika and onions, it is about good Hungarian paprika and sour cream. The above recipe to me would taste very blah without all of the spices I mentioned. Authentic Hungarian Goulash also has homemade drop noodles called Galuska in it so it does not need to be poured over noodles or rice. True Hungarian Goulash tastes like a spicy bowl of beef stew and once you have it you will never want regular beef stew again. Also, I cook mine on the stove top, not in a slow cooker. If you want my recipe, contact me at [email protected]

And I would bet that someone ELSE's Hungarian Grandma's recipe wouldn't be anything like YOUR Hungarian Grandma's recipe. There are probably thousands of different "authentic" goulash recipes handed down from Hungarian Grandmas! It all depended on what each one liked in her goulash, just like today. Unless, of course, the Hungarian Goulash Police proclaimed that it had to be just THIS way!

this recipe was dead on until the tomatoes. no hungarian would use them in goulash. it is about the good paprika and onions! i have tried it with venison and pork roast. my hubby loves it all. another authentic recipe is to use diced potatoes instead of noodles.

Sorry, I did not intend to hit the "No" for the like comment!

I made this one for my family following the instructions exactly (except for paprika and salt which I used less of). It was a 21 gun salute, everybody loved it, including Dad who is unable to chew much. Kudos for this one. it is magnificent.

no paprika? not sure what you made

amazing how some people get so "hell bent and hostile" over a recipe. Everyone has their own variations. My dad was European and a great cook. Believe me it's all about the onions and paprika. the more the better. Overall, this sounds like a good recipe. Good chefs/cooks taste and season as they cook, so, everyone has their own unique version. Bottom line, be nice to one another!!

This was excellent. I was able to use up 2# of beef stew and it was just as delicious.

Use 4 tablespoons of sweet Hungarian paprika

This is as close to my ORIGINAL HUNGARIAN GOULASH recipe of approximately 57 years old that I have seen. My friend's parents prepared the meal for our church youth group. A couple of things out: bay leaf, sour cream, thyme & tomatoes (chuck roast) In: more paprika, onion and most of all NO PASTA. YUM

gepinc2. Sorry but I have to disagree bay leaves (2) sour cream (use as much as you like we like lots) thyme ( use at least 1 full teaspoon for flavor) and a large can of good quality tomatoes cut up small these are a must for a good stew can also use more paprika according to tastes we have always served our goulash of buttered poppy kluski noodles HMMMMMMM GOOD

Hi. to make this recipe even more tasty, I used moose for meat, added more garlic and extra bay leaves. Delicious.

Hey andreamezzacapo, If you have an authentic Hungarian Goulash recipe, then why don't you post it. I hate all of these comments about not being authentic. This goulash may not be authentic, but it is a good one!

Delicious I doubled the garlic and bay leaves so good with hot garlic bread out of the oven Some like dumplings.. and some don't some add sour cream and some don't, some like extra paprika and some use Hungarian paprika.. some do not make dumplings if they are using potatoes All a matter of choice does not matter if you are from Hungary, Italy, Poland, or China. all our Grandmas had their own way of cooking and added their very own touches Recipes are a guide Make it your own .

this dish was a disappointment, it lacked flavor and was flat

The real deal with Hungarian goulash is with veal pork and beef, cooked in lard with many onions and lots of paprika, yummy.

I made it. I don't care if it is authentic or not. As Mr. Food would say It's oooh soo good!

It's nice that jkay wrote the most sensible comment so far, but my question is did anyone make it? I'm wondering how it is.

play nice kids!! Who cares?? Either make it, authentic or not, or don't !! That's one of our freedoms. CHOICE!!

Robert1944 is such a jerk. why make a comment like that?

andre is just stating a fact.

well andrea mezzacapo iam just gonna paint my face black and smash my computer because this recipe does not meet your approval if anyone wanted your opinion they would request it in the meantime ill stick with this recipe and thats my comment on your comment .

I love the recipes here, however I must comment that this is not authentic Magyar Gulyas. Authentic Hungarian goulash has potatoes and egg dumplings in it and the sour cream is optional. I'm born and raised Hungarian and this is not an accurate recipe for it.

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How to make crockpot goulash

Making this recipe couldn't be easier! Your slow cooker does all the work. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

Add the ingredients to your slow cooker pan. Simply add everything except for the cornstarch to your slow cooker, then gently mix.

Slow cook. Cover and cook on high for 3 hours or on low for 7 hours.

Thicken the liquids. Whisk some cornstarch with cold water until smooth. Stir the slurry into the beef mixture. Cover and cook on high for 30 more minutes, until the cooking liquids thicken.


How to Make It

  1. In a 5- to 6-quart slow cooker combine the first 11 ingredients (through pepper). Stir to break up the ground beef. Cover and cook on high 2 hours, stirring once halfway through cooking.
  2. Sprinkle with cheese. Cover and cook for 10 minutes more, or until the cheese is melted and the pasta is tender.

Eat This Tip

As a rule of thumb, your dinner plate should be made up of one part protein, one part starch, and two parts non-starchy vegetables. Pair this recipe with a salad!