Of course! Here’s a fantastic, hearty Slow Cooker Goulash recipe that delivers deep, comforting flavors with minimal effort. This version is a hybrid of traditional Hungarian goulash (a paprika-rich stew) and the American “goulash” pasta dish, tailored for the slow cooker.
This recipe makes about 6-8 servings.
Classic Slow Cooker Goulash
Ingredients
· For the Meat & Base:
· 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
· 1 large yellow onion, chopped
· 1 large bell pepper (any color), chopped
· 3 cloves garlic, minced
· 2 tbsp tomato paste
· 1/4 cup all-purpose flour
· 2 tbsp sweet paprika (Hungarian paprika is ideal)
· 1 tsp smoked paprika (for depth)
· 1 tsp caraway seeds (optional, but authentic)
· 1 bay leaf
· Salt and black pepper, to taste
· For the Liquid:
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 1/2 cups beef broth (low sodium preferred)
· 1/4 cup dry red wine (like a Cabernet Sauvignon) or more broth
· 2 tbsp Worcestershire sauce
· To Finish:
· 8 oz (about 2 cups) dry elbow macaroni or small shell pasta
· 1 cup frozen peas or corn (optional, for color/sweetness)
· Chopped fresh parsley, for garnish
· Sour cream, for serving
Instructions
- Brown the Beef (Highly Recommended for Flavor):
· Pat the beef cubes dry and season generously with salt and pepper.
· Heat 1 tbsp of oil in a large skillet over medium-high heat. Brown the beef in batches, getting a good sear on all sides. Don’t crowd the pan. Transfer the browned beef to your slow cooker.
- Sauté the Aromatics:
· In the same skillet, add a little more oil if needed. Sauté the onion and bell pepper until softened, about 5 minutes.
· Add the garlic, tomato paste, sweet paprika, and smoked paprika. Cook for 1-2 minutes until fragrant.
· Sprinkle in the flour and stir for another minute to cook off the raw flour taste. This will help thicken the goulash.
- Deglaze and Transfer:
· Pour in the red wine (or broth) and Worcestershire sauce, scraping up all the browned bits from the bottom of the pan. Let it simmer for a minute.
· Pour this entire vegetable and liquid mixture over the beef in the slow cooker.
- Slow Cook:
· Add the diced tomatoes, beef broth, caraway seeds, and bay leaf to the slow cooker. Stir everything to combine.
· Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is extremely tender.
- Cook the Pasta & Finish:
· About 30 minutes before serving, cook the elbow macaroni separately on the stovetop according to package directions, but cook it to al dente (slightly firm). It will soften further in the hot goulash.
· Drain the pasta. If using frozen peas or corn, stir them into the hot goulash and let them heat through for 5 minutes.
· Gently stir the cooked pasta into the slow cooker. Let it sit for 10-15 minutes to absorb some juices.
- Serve:
· Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
· Serve hot, garnished with chopped fresh parsley and a dollop of cool sour cream.
Tips for Success
· Don’t Skip the Browning: This step adds a deep, caramelized flavor you can’t get from just slow cooking.
· Paprika is Key: Use fresh, high-quality paprika for the best flavor. It’s the soul of the dish.
· Pasta Note: Cooking the pasta separately prevents it from becoming mushy and absorbing all the liquid in the slow cooker.
· Make it Ahead: This stew tastes even better the next day. Store it (without the pasta) in the fridge for up to 3 days. Cook fresh pasta when ready to serve.
· Variations:
· Vegetarian: Use hearty mushrooms and beans in place of beef, and vegetable broth.
· Spicy: Add 1/2 tsp of crushed red pepper flakes with the paprika.
· Creamy: Stir in 1/2 cup of sour cream directly into the stew at the end (off heat) for a richer, tangier sauce.
Enjoy your comforting, flavor-packed slow cooker meal! It’s perfect for a cozy family dinner.