Slow Cooker Hungarian Goulash

This simple Hungarian goulash, a hearty beef stew, is the ultimate comfort food made even easier with the convenience of a slow cooker.

Slow Cooked Hungarian Goulash

With a Czech dad, I grew up eating a lot of European comfort foods, especially goulash. This slow cooked Hungarian goulash takes me back to those evenings when dad cooked at home. It’s made with chunks of beef and peppers in a rich paprika-infused broth, simmered for hours in the slow cooker until fork-proof.
tender. For heartier stew recipes, try my Slow Cooker Beef Stew and Paprika Chicken Stew.

Because you’ll love this Hungarian goulash recipe

• Convenient: Put it in the slow cooker at the beginning of the day, so dinner is ready and wait 6 hours later.
• Perfect for Meal Prep: Reheats and freezes well.
• Satisfying: This hearty Hungarian goulash is best for a cozy family meal, especially on cold nights.
• Dietary Restrictions: Weight watcher friendly, gluten free (if using gluten free flour), high protein, dairy free

If you make this slow cooker Hungarian goulash recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTokOR Facebook!

Hungarian goulash ingredients

Here’s everything you need to make the traditional Hungarian goulash recipe. The recipe card contains the exact measurements.

• Beef: The best cut of meat for goulash is roast beef.
• Spices: Spicy and sweet Hungarian paprika, onion and garlic powder, salt
• Aromatics: Sweet onion and garlic
• Flour thickens the stew.
• Red Peppers bring a subtle sweetness and vibrant color.
• Liquid: The meat cooks in low-sodium beef broth and crushed tomatoes, making it tender and juicy.
• Caraway seeds they are essential for authentic Hungarian goulash. They add a warm, earthy note.
• Brown sugar It’s optional, but use it if you prefer a sweeter dish.
• Bay leaf for a subtle herbal flavor and depth
• Sour cream: Add it before serving for a creamier goulash.

How to make Hungarian goulash in the slow cooker

To brown the meat it is worth dirtying an extra pan. It gives the meat a nice color and enhances its flavor. Printable instructions are on the recipe card below.

1. Season the meat with sweet paprika, hot paprika, onion powder, garlic powder and salt. If you have any spices left over, add them to the slow cooker with the tomatoes and broth.
2. Brown the beef in a large skillet over medium heat. Transfer it to the crockpot.
3. Add everything to the crock pot: Mix the bell pepper, broth, chopped tomatoes, cumin and brown sugar in the slow cooker. Add the bay leaf, cover and cook on low heat for 8 hours or high heat for 4-6 hours.
4. Serve the goulash with sour cream and more caraway seeds, if desired.

Variations

• Pepper: Replace it with a yellow or orange bell pepper.
• Extra vegetables: Add potatoes and carrots to make it heartier.
• Gluten-free goulash: Use gluten-free flour.
• Szeged goulash it is a Czech/Slovakian stew in which the potatoes are omitted and sauerkraut and sour cream are added. I have this slow cooker recipe in mine Fast and slow cookbook.
• Soup: Add more broth and noodles or potatoes and vegetables.
• Beef and bean goulash: Omit the cumin seeds and add a can of red kidney beans.
• Meat: Use pork or veal instead of beef. Make sure it is not thin, otherwise it will be dry.

What is traditionally eaten with goulash?

Warehousing

• Refrigerate: Leftover goulash will last 4 days in the refrigerator
• Freeze Store it in airtight containers for 3 months.
• Thaw place it in the refrigerator and heat it in the microwave or in a pot on the stove until hot.

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