Slow Cooker Hungarian Goulash - Authentic Goulash Recipe! (2024)

This Slow Cooker Hungarian Goulash is a simple stew with chunks of tender, melt-in-your-mouth beef and vegetables. It features a rich, beefy broth flavored with Hungarian paprika – authentic comfort food at its best!

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Authentic Hungarian Beef Goulash Recipe

This Slow Cooker Hungarian Goulash recipe features a rich, beefy broth flavored with Hungarian paprika. With fork-tender bites of beef and vegetables, it’s a simple, hearty dish that’s big on comfort. And so easy to make in a Crock Pot!

My sister’s family once lived in Romania and would fly in and out of the Budapest, Hungary airport. Whenever they travelled to Budapest, they’d stop at a certain small roadside panzió (small hotel) for bowls of their hot goulash.

So this recipe is a compilation of dining memories from my sister and mom. They helped me create this goulash recipe, to copy the flavors of the bowls they enjoyed in Hungary. Now our entire family can enjoy this dish whenever we want, wherever we are!

“OMGGLHM!! (Oh My Goodness Gracious Lord Have Mercy) that was awesome! I just made this for dinner and we LOVED it. I made it in a Dutch Oven instead of the slow cooker since I was home all day. This is a permanent addition to our menu! Thank you so much for sharing it! You are the BOMB!”

Angel
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Why You’ll Love This Hungarian Goulash Recipe

  • Authentic recipe. As mentioned above, this Hungarian goulash recipe is based on what my sister and her family ate in Hungary and it uses Hungarian spices to keep it authentic.
  • Ultimate comfort food. Like Irish beef stew, beef and barley stew, and lasagna soup, Hungarian goulash is definitely a “meat on your bones” dish! It’s the perfect thing to warm you up on a chilly winter day.
  • The slow cooker does all the work. With this recipe, the hands-on time is minimal. You’ll need to sear the beef but after that, the slow cooker does the work!
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What is Hungarian Goulash?

Hungarian goulash is a simple stew with chunks beef, potatoes, and vegetables, with a good dose of Hungary’s trademark spice, paprika. Its origin can be traced back to the 9th century, to stews eaten by Hungarian shepherds and is one of the national dishes of Hungary.

It’s also very different from American goulash, aka American Chop Suey, which made with ground beef, elbow macaroni, and tomato sauce.

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What You’ll Need

For this goulash recipe, I stuck as close to the authentic Hungarian ingredients as possible, from the experiences of my sister and mom when they ate goulash in Hungary.

Be sure to check the recipe card below for full measurements and instructions.

  • Beef Chuck Roast – When cooked for a long time, chuck roast becomes melt-in-your-mouth tender. And it has a lot of flavor!
  • Vegetables – Carrots, yellow onion, and mushrooms add nutrients and substance to the stew.
  • Potatoes – Red potatoes will hold up better during the slow cooking process, but feel free to use a yellow potato if you like.
  • Garlic
  • Beef Broth – Use a low-sodium broth, so you can control the amount of salt.
  • Tomato Paste – Just a little bit adds rich flavor to this dish!
  • Worcestershire Sauce – This adds another layer of savory flavor that is beautiful with the beef.
  • Hungarian Sweet Paprika – I know the amount seems like a lot, but just trust me – traditional Hungarian goulash includes a hefty dose of paprika. Use whatever paprika you already personally like. Our family prefers Hungarian sweet paprika.
  • Brown Sugar – Just a little bit helps to soften the broth’s flavor.
  • Dry Mustard – This helps to enhance the other flavors but won’t give the goulash a mustard-y flavor.
  • Salt & Pepper

What is Hungarian Paprika?

Hungarian paprika is a key ingredient in making this authentic goulash recipe…but what’s the difference between Hungarian paprika and regular paprika?

In general, paprika is a spicemade from dried and ground red peppers. And “regular” paprika, that doesn’t specify on the package what it is, can be any type of paprika and is often mixed with other types of chiles.

Hungarian paprika is made from peppers that are toasted, then blended, to create different combinations. You can find everything from sweet to spicy Hungarian paprika, but it always has notes of sweet red pepper flavor – as the peppers used for paprika in Hungary tend to be milder.

For this recipe, I like to use Hungarian sweet paprika.

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How to Make Slow Cooker Hungarian Goulash

This stew could be simmered for hours on the stovetop – or in a big kettle over an open fire, if you want to be truly authentic. But I choose to let the slow cooker do the work! Be sure to scroll down to the recipe card for more detailed instructions.

  • Sear the beef. Season the beef with salt and pepper, then sear for a few minutes on each side until browned. You can do this on the “brown/saute” function if you have a multi cooker or in a skillet on the stovetop.
  • Add everything to the slow cooker. Place the beef in the slow cooker, along with the veggies, potatoes, and garlic. Whisk together the broth, tomato paste, Worcestershire sauce, and seasonings – and then pour it over the other ingredients and stir gently to combine.
  • Cook. Cook on high for 4 to 6 hours, or until the beef is super tender.
  • Enjoy. Ladle into individual bowls, sprinkle with fresh parsley, and enjoy.
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Tips for Success

This is a simple dish and I have just a few simple tips for you!

  • Use a flavorful cut of beef. An inexpensive cut is best – beef chuck is my #1 choice. It’s full of flavor and the slow cooker will magically transform this otherwise tough cut of meat into irresistible, fork-tender bites of beefy heaven. If you can’t find chuck, top round would be my second choice.
  • ALWAYS include Hungarian paprika! There are many different kinds of paprika, but I always look for “Hungarian sweet paprika” for this recipe. If you use a spicier paprika, you will probably want to cut back on the quantity (unless you LOVE all things spicy, of course!).
  • Don’t skimp on the cook time. The slow cooking process produces a stew with an intense, well-rounded flavor and fabulously tender chunks of beef. My recipe states a cook time of 4 to 6 hours – and while it usually doesn’t take 6 hours for the beef to become fork-tender, I always allow that time to ensure the best flavor and texture.
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What to Serve with Hungarian Goulash

The broth of this beef goulash is wonderfully rich and beefy, with a hint of tomato flavor. It just begs to be sopped up by some warm, crusty bread or tender biscuits. For a little different twist on bread, try some buttery Texas Toast. Or these honey cornbread muffins – my family goes crazy for them!

This stew would also be wonderful ladled over some steaming hot mashed potatoes. Although I’d then alter the goulash recipe to delete the chopped potatoes and add more carrots and mushrooms.

Noodles would also be great. I would recommend some wide egg noodles, cooked just to al dente. Add some of the hot noodles to a plate or bowl, then ladle the goulash over the top.

How to Store and Reheat Leftovers

Hungarian goulash makes great leftovers…and you know how I live for leftovers!

  • Fridge. Beef goulash will keep very well for up to 5 days when stored in an airtight container in the refrigerator. Simply reheat single or multiple servings in the microwave or in a saucepan on the stovetop.
  • Freezer. Hungarian goulash also freezes perfectly. Use either larger freezer-safe containers or smaller single-serving freezer containers, and then thaw them in the fridge overnight before reheating. It’s so wonderful to have goulash on hand for a quick, delicious homemade meal!

More Slow Cooker Soup Recipes

  • Slow Cooker Beef and Barley Stew
  • Slow Cooker Beef and Sweet Potato Soup
  • Italian Crockpot Beef Stew
  • Slow Cooker Lasagna Soup

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Slow Cooker Hungarian Goulash

Yield: 8 servings

prep time: 25 minutes mins

cook time: 6 hours hrs

total time: 6 hours hrs 25 minutes mins

This Slow Cooker Hungarian Goulash is a humble stew loaded with chunks of tender, melt-in-your-mouth beef and vegetables. It features a rich, beefy broth flavored with sweet paprika – authentic comfort food at its best!

4.4 Stars (299 Reviews)

Print

Ingredients

  • 3 pounds beef chuck roast cut into 1″ cubes
  • Morton kosher salt to taste
  • freshly ground pepper to taste
  • 2 teaspoons vegetable oil
  • 5 medium carrots peeled and sliced into 1/2″ diagonals
  • 4 medium gold potatoes peeled and cut into 3/4″ cubes
  • 16 ounces whole fresh mushrooms quartered
  • 1 large yellow onion chopped
  • 3 large cloves garlic minced
  • 4 cups low-sodium beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • ¼ cup Hungarian sweet paprika
  • ¼ cup lightly packed brown sugar
  • 2 teaspoon dry ground mustard
  • fresh chopped parsley for garnish optional

Instructions

  • Sprinkle cut beef fairly generously with salt and pepper.

  • If you own a multicooker, where you can brown meat right in the slow cooker – click "brown/saute". Once it's hot, add the oil. When the oil is hot, add the beef. Let it sear for a few mintues on each side, or until nicely browned. Otherwise use a large skilletover medium-high heat to heat the oil and then brown the beef.Drain off fat. If using a skillet, transfer beef to slow cooker.

  • Add carrots, potatoes, mushrooms, onion, and garlic over the seared beef.

  • In a medium bowl, whisk together beef broth, tomato paste, Worcestershire sauce, paprika, brown sugar, and dry mustard, and then add this mixture to the slow cooker. Stir everything gently to combine.

  • Cover slow cooker and turn heat to high. Cook for 4 to 6 hours, or until beef is ultra tender. Sometimes the beef is fork-tender in 4 hours, and sometimes it takes 6 hours or even a bit more, it just depends on the cut of meat. I always allow 6 hours, because the goal is fork-tender beef.

  • To serve, ladle goulash into individual bowls. Sprinkle with fresh parsley, if desired. A warm loaf of fresh crusty bread works great for dipping.

Notes

Note that you will need a large slow cooker for this recipe, as it makes a big quantity. We use this 7-quart multicooker.

From my mom’s recipe box, which was heavily adapted fromthis recipe, with additional input from Mom and my sister Cheryl from their travels to Hungary and Austria.

Nutrition Information:

Serving: 1 Calories: 562kcal Carbohydrates: 34g Protein: 48g Fat: 27g Saturated Fat: 11g Polyunsaturated Fat: 14g Trans Fat: 2g Cholesterol: 141mg Sodium: 745mg Fiber: 5g Sugar: 11g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

© Brenda | A Farmgirl’s Dabbles

Cuisine: European

Course: Soup

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This post was first published in 2014 and last updated in 2023.

Slow Cooker Hungarian Goulash - Authentic Goulash Recipe! (2024)

FAQs

What's the difference between goulash and Hungarian goulash? ›

There are two kinds of goulash: Hungarian goulash, which calls for the slow-simmered beef to be served alongside egg noodles, and American goulash, which pulls in ground beef and cooks the noodles in the pot alongside the sauce.

What is original goulash made of? ›

The classic “kettle goulash” is prepared by frying cubes of beef or mutton with onions in lard. Garlic, caraway seeds, tomatoes, green peppers, and potatoes complete the stew. Székely gulyás, another Hungarian specialty, is a stew of pork and sauerkraut flavoured with tomatoes, onions, caraway seeds, and sour cream.

How do you thicken goulash? ›

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

What is goulash called in the South? ›

American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply "goulash".

What is the difference between Austrian and Hungarian goulash? ›

In Austra it is a dish with big pieces of beef in a thick and for long hours cooked sauce of onions and peppers (mostly called 'Gulasch' in Austria), in Hungary, “Gulyas” is a soup of similar taste but contains much less beef than the Austrian variety.

What is technically goulash? ›

Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

What are the two types of goulash? ›

Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.

What is the national dish of Hungary? ›

Hungary's national dish

Gulyás, known to English speakers as goulash, is a spicy meat stew containing lots of paprika pepper. Originally, it was eaten by the country's cattle herders and stockmen.

What kind of bread do you eat with goulash? ›

I just love a good, flaky garlic bread. Yum! Serve the goulash with the bread on the side. Top with a bit of Parmesan cheese and enjoy!

What to drink with Hungarian goulash? ›

Beef Goulash is a rich dish that needs an equally rich red wine with high acidity. Traditionally is Beef Goulash served with a red wine from Hungary, its original nation. A general rule is to drink the same wine used to cook.

What is Hungarian vs American Goulash? ›

American goulash is more of a pasta and ground beef dish

A comfort classic in the U.S., American goulash bears little relation to its Hungarian predecessor. Chunks of beef or pork are replaced by ground meat, drowned in a tomato sauce over macaroni.

Can you leave the lid off a slow cooker to thicken? ›

Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)

How do you thicken goulash in a slow cooker? ›

Mix the cornstarch with an equal amount of cold water to make a paste (called "slaking" or "making a slurry"). Whisk this paste into the hot liquid and let it simmer, stirring, for 2 to 3 minutes. The sauce should thicken as it cooks and it is easy to add extra cornfliur if the sauce should be thicker.

Why does my goulash taste bitter? ›

Professional Kitchen Tip - Wipe you're sides! When cooking sauces, soups, stews or anything in a pot, as the liquid evaporates it leaves a residue on the side. This can burn and create bitterness in the end product.

Why is it called Hungarian goulash? ›

In medieval times, the Hungarian herdsman of Central Europe made use of every possible part of the animal, as was common practice. As meat was scarce, nearly all of the animal was often used to make the soup. Today, gulyás refers both to the herdsmen, and to the soup or stew.

How many different types of goulash are there? ›

The dish originated in Hungary from where it traveled to other Central European countries and beyond. As a result, there are countless goulash variations, such as pork goulash, and even goulash made with chicken or turkey.

What is the difference between goulash and pörkölt? ›

This recipe is often confused with Hungarian goulash and in fact is often called Hungarian goulash by mistake. Authentic goulash is a meat and vegetable soup where Pörkölt is thicker, similar in consistency to beef stroganoff, and is served over noodles.

What does goulash mean in Hungarian? ›

The Hungarian word for this delicious dish is gulyáshús, from gulyás, "herdsman," and hús, "meat." Historically, goulash was a stew cooked by shepherds using lamb or beef. The paprika came later, but today it's a vital part of an authentic goulash.

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