Slow Cooker Hungarian Goulash
This Slow Cooker Hungarian Goulash recipe encapsulates the rich heritage of Hungary’s beloved dish, blending tender chunks of beef chuck with a savory mix of onions, garlic, and bell peppers. Seasoned generously with traditional Hungarian paprika and a hint of caraway seeds, this stew is cooked slowly to perfection, allowing the flavors to meld into a robust and heartwarming meal. Served with a dollop of sour cream and a side of egg noodles or potatoes, this goulash is a comforting embrace of Hungarian culinary traditions, ideal for a satisfying dinner.
Ingredients
- 2 lbs beef chuck cut into 1½-inch pieces
- 2 medium onions thinly sliced
- 2 cloves garlic minced
- 2 tablespoons Hungarian paprika
- 2 bay leaves
- 1 teaspoon caraway seeds
- 2 bell peppers chopped
- 2 tomatoes diced
- Salt and pepper to taste
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 cup sour cream for garnish
- Egg noodles or potatoes for serving
Instructions
- Begin by seasoning the beef with salt and pepper. In your slow cooker, layer the onions first, then the beef, spreading the ingredients evenly.
- Sprinkle the minced garlic, caraway seeds, and paprika over the beef. Place the bay leaves on top and scatter the chopped bell peppers and tomatoes around the beef.
- In a separate bowl, mix the tomato paste with the beef broth until well combined. Pour this mixture over the beef and vegetables in the slow cooker.
- Set your slow cooker on low and let it work its magic for about 8 hours. The long cooking time allows the beef to become exceptionally tender and the flavors to deeply develop.
- Once cooked, adjust the seasoning if needed, and if desired, stir in a dollop of sour cream just before serving over egg noodles or boiled potatoes.
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