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!
What is Hungarian goulash?
Hungarian goulash is 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 stew. I love simple pot roast. But I enjoy this slow cooker Hungarian goulash 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.
How do you make Hungarian goulash?
Making this recipe couldn’t be easier! Your slow cooker does all the work. Tender chunks of beef are simmered for hours in a rich, paprika-infused sauce, filling the house with the intoxicating aroma of comfort food. Scroll down for the detailed instructions.
Is Hungarian goulash healthy?
I think this particular version is healthy. It only contains real-food ingredients. It’s low in carbs and high in protein. Fresh, unprocessed beef is nutritious. Onions, garlic, olive oil and paprika are all healthy ingredients.
Cornstarch is not low carb 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 for up to 4 days. I reheat them very gently, in the microwave, covered, on 50% power, to avoid drying out the meat.
- 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.