Can I use ground beef or pasta?

For true Hungarian goulash, stick with beef chunks—no ground beef or pasta. But you do you!

How long does it keep?

Goulash tastes even better after a day or two. Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.

Do I need to stir during cooking?

Not required, but a stir halfway through is fine if you want.

How do I thicken the broth?

Real goulash is brothy, not thick. But if you want it thicker, simmer uncovered at the end or mash a few potato chunks into the broth.

Slow Cooker Goulash

Name: Slow Cooker Goulash
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Cuisine: Hungarian
Ingredients: 2 Tbsp pork fat or neutral oil; 2 onions, diced; 4 cloves garlic, minced; 2 Hungarian red peppers (or red bell peppers), deseeded and chunked; 800g (about 1.75 lbs) beef shin or chuck, sliced; 2 tomatoes, deseeded and diced; 2 carrots, cubed; 2 potatoes, cubed; 4 Tbsp Hungarian paprika (sweet or spicy); 800 ml (about 3 1/3 cups) beef stock; 1 bunch flat-leaf parsley, leaves & stalks finely sliced; 1 bay leaf; Sea salt & pepper

Description

This slow cooker goulash is the real Hungarian deal—chunky, brothy, and infused with rich paprika flavor. Perfectly tender beef, hearty vegetables, and authentic spices come together in a soul-warming dish straight from Budapest.

Ingredients

Scale

2 Tbsp pork fat or neutral oil
2 onions, diced
4 cloves garlic, minced
2 Hungarian red peppers (or red bell peppers), deseeded and chunked
800g (about 1.75 lbs) beef shin or chuck, sliced
2 tomatoes, deseeded and diced
2 carrots, cubed
2 potatoes, cubed
4 Tbsp Hungarian paprika (sweet or spicy)
800 ml (about 3 1/3 cups) beef stock
1 bunch flat-leaf parsley, leaves & stalks finely sliced
1 bay leaf
Sea salt & pepper

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Instructions

Brown onions in fat or oil for 5–7 minutes.
Add beef, season with salt and pepper, and sear all sides (3–4 minutes). Add garlic and sauté briefly.
Add peppers and sauté 3–5 minutes. Remove from heat, add paprika, and stir well to coat.
Transfer everything to slow cooker. Add tomatoes, carrots, potatoes, beef stock, parsley, and bay leaf.
Cook on high for 4–6 hours or low for 8–10 hours, until beef is very tender.
Remove bay leaf, adjust seasoning. Serve with sour cream and crusty bread.

Notes

Use sweet or spicy paprika based on your preference. For even more authenticity, top with sour cream. Goulash tastes even better the next day!

Prep Time: 30 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Hungarian

Nutrition

Serving Size: 1 portion
Calories: 520
Sugar: 6g
Sodium: 700mg
Fat: 30g
Saturated Fat: 11g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 42g
Cholesterol: 110mg