Slow-cooked, aromatic Hungarian goulash. Tender pieces of beef lovingly simmered in a flavorful paprika infused sauce. Delicious and comforting!
On a cold winter night, there’s nothing better than a hot plate of seasoned, flavorful Hungarian goulash! It’s an easy and comforting meal that I make often for my family.
What is a Hungarian goulash?
It’s basically a slow-cooked beef stew that’s heavily seasoned with paprika.
The paprika used is sweet paprika, not spicy or smoky. It adds significant warmth and depth of flavor to the dish. I love simple pot roast. But I enjoy this dish even more – it’s just so flavorful.
Since you’re using so much paprika in this recipe, it’s important to make sure that your paprika is very fresh. Check the date on the jar, and buy a new one if yours has been open for many months.
The ingredients needed to make this recipe
You’ll only need a few simple ingredients to make this very flavorful Hungarian goulash. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Boneless chuck roast, cubed: I simply buy the whole roast, then cube it myself. It’s not difficult to do.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Onion and garlic: Did you know that onion has several health benefits?
Spices: Paprika and cayenne pepper. Spices are delicious and healthy, but make sure they are fresh. A stale spice can easily ruin a dish!
Beef broth: Store-bought is fine. When I have some homemade bone broth in the freezer, I use that.
Cornstarch: Just a little to help thicken the gravy.
How to make Hungarian 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:
Brown the meat. Season the beef with salt and pepper and brown it in some olive oil. Remove to a plate. This step is tedious for sure, and you might be tempted to skip it. I tried it without browning, and while it’s very good either way, browning the meat does enhance the flavor of this dish.
Cook the aromatics. In the same large skillet, cook the onions, then add the garlic, paprika, and cayenne.
Slow cook. Add the beef and onions to your slow cooker. Stir in a mixture of beef broth, tomato paste, salt, and pepper. Cover, and cook on low for 8 hours.
Thicken the gravy. Whisk some cornstarch with water until smooth. Stir into the beef mixture. Cook on high for 30 more minutes, until the sauce thickens.
Cornstarch is not keto or paleo?
I use a small amount of cornstarch to thicken the stew. Its impact on the nutritional profile of the dish is minimal. You can certainly try using paleo or low-carb alternatives if you wish.
How to serve Hungarian goulash?
What about leftovers?
As with most stews, leftovers are wonderful. They keep well in the fridge, in an airtight container, for up to 4 days. I reheat them very gently, in the microwave, covered, on 50% power, to avoid drying out the tasty meat.
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- 3 lb. boneless chuck roast, cut into 1-inch pieces
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 2 large onions, sliced and separated into rings (16oz)
- 2 tablespoons minced garlic
- 1/4 cup fresh, high-quality sweet paprika
- 1/8 teaspoon cayenne pepper
- 2 cups beef broth
- 1/2 (6 oz can) tomato paste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Season the beef with a teaspoon of kosher salt and 1/4 teaspoon black pepper.
- In a large, 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat, about 3 minutes. Add half the beef in a single layer and brown on all sides, about 5 minutes total. Remove to a platter with a slotted spoon, add the remaining olive oil, and brown the remaining beef. Remove to a platter.
- Lower heat to medium. Add the onions and cook, stirring, just until tender but not browned, about 5 minutes. Add the garlic, the paprika and the cayenne and cook, stirring, 30 seconds. Remove from heat.
- Place the browned beef and the onion mixture in the slow cooker, using a spatula to scrape everything off the skillet and mixing it all together in the slow cooker.
- In a medium bowl, whisk together the beef broth, tomato paste, and the remaining salt and pepper. Pour over the beef and onions and stir to combine. Cover, and cook on low for 8 hours.
- When done, whisk the cornstarch with the water until smooth. Stir into the beef mixture. Set to high, cover, and cook 30 more minutes, until the sauce thickens.