Slow Cooker Hungarian Goulash (Printable)

Tender beef, vegetables, and authentic Hungarian paprika slow-cooked to perfection for rich, comforting flavors.

# What You Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large yellow onions, finely chopped
03 - 3 cloves garlic, minced
04 - 3 medium carrots, sliced
05 - 2 medium red bell peppers, chopped
06 - 2 medium potatoes, peeled and diced

→ Liquids

07 - 1 (14 oz) can diced tomatoes, undrained
08 - 4 cups beef broth

→ Spices & Seasonings

09 - 3 tbsp Hungarian sweet paprika
10 - 1 tsp caraway seeds
11 - 1 tsp dried marjoram
12 - 1 bay leaf
13 - 1 ½ tsp salt
14 - ½ tsp freshly ground black pepper

→ Thickeners and Finishing

15 - 2 tbsp tomato paste
16 - 2 tbsp cornstarch (optional, for thickening)
17 - 3 tbsp cold water (if using cornstarch)
18 - 2 tbsp chopped fresh parsley, for garnish
19 - Sour cream, for serving (optional)

# How to Make It:

01 - Heat a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer browned beef to the slow cooker.
02 - Add onions, garlic, carrots, bell peppers, and potatoes to the slow cooker with the beef.
03 - Stir in diced tomatoes with juices, beef broth, paprika, caraway seeds, marjoram, bay leaf, salt, black pepper, and tomato paste. Mix well to distribute spices evenly.
04 - Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef and vegetables are very tender.
05 - For a thicker consistency, mix cornstarch with cold water to form a slurry. Stir into the slow cooker 30 minutes before serving and cook on high, uncovered, until thickened.
06 - Remove the bay leaf and discard. Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley and a dollop of sour cream if desired.

# Expert Tips:

01 -
  • Everything happens in one vessel with minimal hands-on time, leaving you free while the slow cooker does all the heavy lifting
  • The beef becomes impossibly tender, practically falling apart at the mere suggestion of a fork
  • Leftovers taste even better after a night in the fridge, if they last that long
02 -
  • Searing the beef first is not optional, it creates the Maillard reaction that gives the dish its deep, complex flavor base
  • Hungarian sweet paprika is not the same as regular paprika, substituting will result in a completely different, much blander dish
  • The cornstarch step must happen at the end, adding it earlier can break down and lose its thickening power over long cooking
03 -
  • Cut your beef into slightly larger cubes than you think necessary, they will shrink during cooking and you want substantial pieces in every bite
  • If you can only find regular paprika, use twice the amount and add a pinch of sugar to mimic the sweetness of Hungarian paprika

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