This slow cooker beef goulash is a hearty and warming stew, with tender chunks of beef and strips of red pepper cooked in a rich and smoky tomato and paprika sauce. Perfect comfort food that the whole family will love.
I certainly can’t claim that this rich beef goulash is authentically Hungarian, but I can tell you that it’s tasty and warming and a recipe you’ll keep coming back to! Best of all it’s made in the slow cooker so has minimal hands-on time!
✔️ Why should you try it?
- An easy dump and go slow cooker recipe
- Suitable for home freezing
- The recipe can easily be doubled to feed a crowd.
- Braising Steak – 1kg of braising or stewing steak cut into bitesize pieces.
- Onion – 1 white onion, sliced.
- Garlic – 2 cloves of garlic, peeled and chopped.
- Red Peppers – 2 red peppers, cut into long slices.
- Passata – alterntively tinned chopped tomatoes can be used, but this will result in a chunkier stew.
- Tomato Puree – brings a richness to the dish.
- Sugar – helps balance the acidity of the tomatoes (you could also use honey).
- Beef Stock – 450ml of beef stock is needed for the recipe.
- Caraway Seeds – 1 tsp of caraway seeds (if you can’t get hold of them just leave them out).
- Hot Paprika and Smoked Paprika – both types are used for maximum flavour.
- Thickening Granules – or alternatively dredge the beef in plain flour before putting it into your slow cooker basin.
- Soured Cream and Parsley – to serve.
One: Place the onion, garlic, peppers and paprika into your slow cooker basin.
Two: Add the bite size chunks of beef on top.
Three: In a bowl mix together the passata, tomato puree, caraway seeds and beef stock and pour on top of the beef. Give everything a mix and put the lid on.
Four: Cook on low for 6 – 8 hours until the beef is tender. Whisk in 3 tablespoons of thickening granules and wait for the sauce to thicken up (if you are unable to find thickening granules, dredge the chunks of beef in plain flour before putting them into your slow cooker). Season and serve with soured cream and parsely.
🍴 Serving suggestions
I like to serve this easy slow cooker goulash with rice, pasta, roasted sweet potatoes or creamy mashed potatoes. Sometimes I serve leftovers as a topping for jacket potatoes the next day.
Try using pieces of pork shoulder instead of beef for a change.
For a lower-fat alternative to soured cream, use half fat creme fraiche instead, or leave it out altogether.
The slow cooker goulash can be stored in the fridge in a sealed container for up to 3 days.
🧊 Suitable for freezing?
The goulash can be frozen for up to 3 months. Once the goulash has cooled completely, spoon into a freezer-safe container with a tight-fitting lid. Defrost in the fridge overnight before reheating in the microwave until piping hot.
Although long established as the national dish of Hungary, its origins actually go back as far as the 9th century, when herdsmen would prepare a supply of meat before they left home on long journeys. This was cooked and seasoned, along with onions, on an open fire until all the liquid was gone. Then all that needed to be done was to add boiling water when they were ready to eat!
By the 16th century, explorers had begun to bring back peppers to Europe from Mexico, which could also be dried to make the spice paprika. Goulash thus evolved to become more stew-like with the addition of peppers, tomatoes and paprika, which is how we know it today.
Cheaper cuts of beef are best for slow cooker goulash. Braising or stewing steak will become tender and fall-apart on slow cooking, and are ideal for this dish.
Some more slow cooker recipes to inspire you;
- Slow Cooker Chicken Fajitas
- Slow Cooker Pork Chops
- Slow Cooker Macaroni Cheese
- Slow Cooker Pulled Beef
- Slow Cooker Vegetable and Chickpea Curry
- Honey Garlic Chicken
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Slow Cooker Beef Goulash
- Slow Cooker
- 1 kg Braising Steak cut into bitesize pieces
- 1 Onion peeled and sliced
- 2 Garlic Cloves peeled and chopped
- 2 Red Peppers sliced.
- 1 tbsp Hot Paprika
- 2 tbsp Smoked Paprika
- 400 g Passata
- 2 tbsp Tomato Puree
- 450 ml Beef Stock
- 1 tsp Sugar
- 1 tsp Caraway Seeds
- 3 tbsp Thickening Granules (or use plain flour)
- Salt and Pepper
- Soured Cream and Parsely to serve
- Place the onions, garlic, peppers and paprika spices in a slow cooker basin.
- Place the beef on top of the onion mix.
- In a bowl mix together the passata, tomato puree, sugar, beef stock and caraway seeds. Pour over the beef and onion mix. Give everything a stir and put on the lid.
- Cook on low for 6-8 hours. Stir in 3 tbsp of thickening granules and mix until the sauce begins to thicken. Season and serve with soured cream and parsely.
I’m linking this recipe up to #CookBlogShare which this week is hosted by Lost in Food.