Traditional Slow Cooker Hungarian Goulash

Tender beef cubes simmered for hours in a rich, paprika-packed gravy with onions, carrots, and potatoes. This authentic Hungarian goulash is hearty, warming, and tastes like a hug from a European grandmother.

Why You’ll Love This Recipe

This Slow Cooker Hungarian Goulash is pure comfort in its most soul-satisfying form: melt-in-your-mouth beef bathed in a deep red, smoky-sweet paprika gravy that gets better with every hour in the crockpot. Unlike American “goulash,” this is the real deal—rich with Hungarian paprika, caraway, and slow-cooked love. It’s a one-pot wonder that fills your house with the most incredible aroma and feeds a crowd without any fuss. Serve with noodles, dumplings, or crusty bread and watch everyone scrape their bowls clean. Make it once and this will become your go-to cold-weather dinner that tastes like you spent all day at the stove.

Recipe Tips and Tricks

• Use Hungarian paprika—sweet, hot, or a mix—for authentic flavor.
• Brown the beef first—adds massive depth (worth the extra pan).
• Sauté onions until golden—unlocks sweetness and richness.
• Add potatoes last 2–3 hours so they don’t disintegrate.
• Finish with a splash of vinegar or lemon—brightens the rich sauce.
• Stir in sour cream off-heat at the end for classic creaminess.
• Let it rest 15 minutes before serving—flavors meld perfectly.

Yield: 8 Servings

Traditional Slow Cooker Hungarian Goulash

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Authentic Hungarian beef goulash—rich paprika gravy and tender meat perfection!

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

• ¼ cup Hungarian sweet paprika
• ½ cup sour cream (for finishing)
• 1 (15 oz) can diced tomatoes
• 1 red bell pepper, diced
• 1.5 lbs Yukon gold potatoes, 1-inch cubes
• 2 bay leaves
• 2 cups beef broth
• 2 tbsp Hungarian hot paprika (or to taste)
• 2 tbsp red wine vinegar
• 2 tsp caraway seeds, lightly crushed
• 3 large carrots, sliced
• 3 large onions, thinly sliced
• 3 lbs beef chuck, cut into 1.5-inch cubes
• 4 cloves garlic, minced
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions

1. Brown the beef: Sear cubes in hot oil until deeply golden—flavor foundation activated!
2. Caramelize onions: Cook sliced onions in the same pan until golden and sweet—worth every minute.
3. Bloom the paprika: Add garlic, both paprikas, and caraway to onions—stir 1 minute until fragrant.
4. Layer the crock: Place beef, onion-paprika mixture, tomatoes, broth, carrots, bell pepper, and bay leaves.
5. Season generously: Add salt, pepper, and a splash of vinegar—flavors will meld beautifully.
6. Set it low: Cook on low 7–8 hours—until beef is almost tender.
7. Add potatoes: Stir in potato cubes last 2–3 hours—they’ll be perfect, not mushy.
8. Finish bright: Stir in red wine vinegar and adjust seasoning.
9. Creamy touch: Turn off heat, temper sour cream with hot gravy, then swirl in.
10. Serve proud: Ladle into bowls over noodles or with bread—garnish with parsley and extra sour cream!

Notes

• Hungarian paprika is non-negotiable—regular paprika won’t give the same depth.
• The longer it sits, the better it tastes—make a day ahead if possible.
• Leftovers make incredible shepherd’s pie topping.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 854Total Fat 51gSaturated Fat 20gUnsaturated Fat 31gCholesterol 213mgSodium 181mgCarbohydrates 32gFiber 8gSugar 6gProtein 67g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef chuck or stew meat: Perfect marbling—becomes buttery after long cooking.
• Hungarian paprika: Sweet + hot varieties—never smoked or Spanish.
• Onions: Lots! They melt into the gravy and add natural sweetness.
• Caraway seeds: Classic Hungarian flavor—don’t skip.
• Potatoes: Waxy varieties (Yukon gold, red) hold shape best.
• Sour cream: Full-fat, stirred in at the end for tangy richness.
• Beef broth: Low-sodium so you control salt.

Variations and Substitutions

• Pork goulash: Use pork shoulder instead of beef.
• Spicy Szeged style: Double hot paprika + add sausage.
• With dumplings (nokedli): Serve over homemade spaetzle.
• Lower carb: Skip potatoes, add mushrooms or peppers.
• Instant Pot: High pressure 35 minutes + natural release.
• Vegetarian: Mushrooms + lentils + extra paprika.
• Creamy version: Stir in extra sour cream or heavy cream.
• Wine boost: Replace 1 cup broth with dry red wine.

Storage Options

• Refrigerator: Up to 5 days—flavor gets even better.
• Freezer: Up to 4 months (add fresh sour cream when reheating).
• Meal prep: Perfect over egg noodles all week.

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Until you can read, Top Vegetables for Slow Cooker Recipes A Complete Guide