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+ servings

Slow Cooker Hungarian Goulash (Gulyas)

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Easy Hungarian goulash or Gulyas, homemade with simple ingredients. Full of chuck roast beef cubes in paprika based tomato sauce/ stew.
Yield: 6 People

Ingredients

  • 2 pounds Chuck roast, Trimmed of fat and cut into 1.5 inch cubes
  • 1.5 tbsp All-purpose flour
  • 2 tbsp Oil
  • 1 tbsp Butter, Unsalted
  • 1 Onion, Large, Finely chopped
  • 3 cloves Garlic, Finely minced
  • 1.5 tsp Caraway seeds, Can be roughly ground for a more intense flavor, which I highly recommend
  • 1 tsp Ginger powder
  • 1/4 cup Hungarian paprika
  • 2-3 cups Beef broth, Low sodium, Start with 2 cups and add more if necessary
  • 1 tbsp Red wine vinegar
  • 2 tbsp Tomato paste
  • Salt, To taste
  • Pepper, To taste
  • 2 Potatoes, Medium size, Cut into 2 inch cubes
  • 2 Carrots, Medium size, Washed, Peeled, Diced into 2 inch pieces, I omitted them this time
  • 1 Bay leaf
  • 2 tbsp Cornstarch , Dissolved in 1/4 cup liquid/ juices from crockpot

Instructions 

  • In a Ziploc bag, add the roast cubes and flour. Seal bag and toss until meat is fully coated.
  • Heat half the butter and half the oil in a large nonstick pan over medium-high heat.
  • Add the floured meat and cook until lightly browned.
  • Transfer meat to large crockpot (6.5 quart or larger).
  • Heat remaining butter and oil in the same nonstick pan.
  • Add onion, garlic, caraway seeds, ginger powder, paprika and saute until onion is partially softened and garlic plus caraway seeds are fragrant.
  • Transfer this mixture to crockpot too.
  • Add broth, red wine vinegar, tomato paste, salt, pepper, potatoes, carrots, bay leaf.
  • Mix until combined.
  • Cover and cook on High heat for 4-5 hours or on Low heat for 6-7 hours, or until meat and vegetables are tender.
  • In the final 30 minutes of cooking, make a cornstarch slurry by mixing together cornstarch and liquid/juices from crockpot in a small bowl.
  • Pour this slurry in the crockpot, while gently stirring so as to not break the potatoes and carrots.
  • Continue cooking uncovered until sauce is slightly thickened.
  • Discard bay leaf and garnish with roughly chopped fresh parsley (if you like). Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days reheated in the microwave. 

Nutrition

Calories: 451kcal, Carbohydrates: 24g, Protein: 35g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 232mg, Potassium: 1070mg, Fiber: 5g, Sugar: 3g, Vitamin A: 5777IU, Vitamin C: 18mg, Calcium: 65mg, Iron: 5mg
Course: Main Course
Cuisine: Hungarian
Calories: 451
Author: Abeer Rizvi