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    Home » Recipes » Beef

    Oct 25, 2020 · Modified: Apr 12, 2022 by Harriet

    Slow Cooker Hungarian Goulash

    Jump to recipe card

    Looking for a healthy and guilt-free dinner recipe? Make this Slow Cooker Hungarian Goulash recipe. It is an easy and economical dish made with gravy beef and plenty of vegetables.

    Hungarian goulash in a white bowl.
    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • 🍳 Step By Step Instructions
    • 📖 Variations
    • 🍲 Meal Prepping
    • 👪 Serving Size
    • 🍬 Calories Per Serve
    • 🥗 Serving Suggestions
    • 🌡️ Storage
    • 🔥 Reheating
    • 📝 Frequently Asked Questions
    •  ⏲ More Slow Cooker Recipes
    • 📋 Recipe Card
    • 💬 Comments

    Make the most of your slow cooker make this Slow Cooker Hungarian Goulash recipe. This rich beef stew is great comfort food that will help warm you on cold winter days.

    👛 Cost To Make

    Estimated cost = $23.55 or $3.92 a serve

    🌟 Why You'll Love This Recipe:

    • It is a budget-friendly recipe that uses inexpensive cuts of meat that require long slow cooking.
    • It is an easy one-pot meal that is packed with plenty of healthy vegetables. 
    • It can also be eaten on its own or served with rice, mashed potatoes, pasta, or bread.
    • This Hungarian Goulash can be made gluten-free - just leave out the flour.
    • You can even make this during a workweek because you can prepare the ingredients the night before, store it in the fridge overnight, then dump everything into the slow cooker just before you leave for work.
    • It is great for meal prepping and can be portioned for healthy freezer meals.

    🥘 Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Ingredients image for this Hungarian goulash recipe.

    Please read the ingredients list for this Slow Cooker Hungarian goulash recipe! It’s got some great slow cooking tips in it.

    Oil – Use a light flavored oil, extra virgin olive oil, or vegetable oil. Avoid using strong flavored oil as this can affect the taste of the finished dish.

    Beef – Use a budget cut of stewing steak like gravy beef or beef chuck roast. These meats are tough and when cooked for a long time become soft, tender, and full of flavor. If the meat is very fatty, remove some of the fat before cutting into 5 cm cubes.

    Bacon – We prefer to use lean bacon to keep the fat content down. The bacon not only adds to the flavor but, also acts as a seasoning, by adding a little salt to the dish.

    Flour – This is optional and can be left out if you need the recipe to be gluten-free. It is used to coat the meat before frying and helps to thicken the sauce during cooking.

    Onion and Carrot – Use a brown onion for this. Roughly dice the onion and you can do the same for the carrot, or just cut the carrot into ½ cm slices.

    Garlic – If you have it, use fresh garlic or you could use 2 teaspoons of bottled garlic.

    Potatoes – These can be peeled or left with the skin on. If you are leaving the skin on, give them a good scrub before using.

    Cut the potatoes small (about 3 cm cubes) this will ensure that the potatoes are fully cooked.

    If you want larger pieces of potatoes you can but, these should be half cooked before adding to the slow cooker. If you don’t do this the potatoes won’t be fully cooked at the end.

    Capsicum (bell peppers) – This adds another flavor level to the dish and also makes the dish look nice by adding color.

    Caraway Seeds – These have an aniseed flavor, if you don’t like aniseed leave them out. The seeds can be added whole to the recipe or if preferred you can grind them to a powder.

    Paprika, Dried Oregano, and Dried Bay Leaf – These are aromatic and add more flavor to the dish. The bay leaf should be removed after cooking. For a traditional Hungarian goulash use Hungarian sweet paprika.

    Stock – Use beef or chicken stock. We cook more with chicken stock than we do with beef broth, so we usually end up using chicken stock.

    Diced Canned Tomatoes – Adds flavor and moisture, it also adds body to the sauce.

    Tomato Paste – Helps enhance the tomato flavor and helps balance out the flavors.

    Wine – this not only adds moisture and flavor to the dish it also helps tenderize the meat. You don’t need an expensive wine because most cheap wines today are of good quality and can be used.

    Salt and Pepper – Should be used to season the dish to taste at the end of cooking.

    Sour Cream – Add this as a garnish just before serving.

    🍳 Step By Step Instructions

    There is some pre-cooking to do for this Hungarian Goulash.

    Why? Because browned meat and cooked vegetables make the dish taste better.

    Partially cooking some of the ingredients helps to bring out flavors. These flavors you won’t get if you just threw everything raw into the slow cooker. 

    It’s well worth the effort!

    Fried capsicum.
    1. Fry the bacon and capscium.

    Step 1 – Fry the bacon until crisp, remove it from the pan and drain on a paper towel to remove the excess fat. When cool, cut or crumble the bacon into small pieces.

    In the same pan, fry the capsicum until it softens. Remove from the pan allow to cool and place it in the fridge for use later.

    Cut pieces of meat on a green board.
    2. Cut meat into bite sized pieces.

    Step 2 – Trim away excess fat from the beef and cut it into 5 cm (2 inches) pieces. Season well with salt.

    Optional step: If using the flour light coat the meat in it. Shaking off any excess before frying.

    Pieces of fried meat.
    3. Brown the meat.

    Step 3 – Fry the meat in small batches until it becomes brown. You don’t want to overcrowd the pan, because the meat will stew in its juices.

    Fried meat pieces in a slow cooker bowl.
    4. Put browned meat into slow cooker.

    Step 4 – Once the meat has browned, place it straight into the bowl of the slow cooker.

    Tomato sauce mixture in a frying pan.
    5. Make the sauce.

    Step 5 – Next, in the same frying pan, fry the onions and carrot together for 5 minutes over medium/high heat or until the onions start to turn brown.

    Add the garlic and fry for 1 more minute.

    Stir in the paprika, tomato paste, caraway seeds, oregano, stock, diced tomatoes, and bay leaf. Bring to the boil and simmer for a few minutes.

    Turn off the heat, taste for seasoning, and add a little salt if necessary.

    Tomato sauce, meat and onion in a slow cooker bowl.
    6. Pour the prepared sauce over the meat in the slow cooker bowl.

    Step 6 – Carefully pour the sauce over the meat in the slow cooker.

    Potatoes, bay leaf, and other ingredients in a slow cooker bowl.
    7. Add the potatoes and bay leaf.

    Step 7 – Add the potatoes and bay leaf.

    Prepared Hungarian goulash mixture in a slow cooker bowl.
    8. Mix well and cook.

    Step 8 – Mix well, pushing the potatoes under the liquid. Put the lid on and cook on high for 4 hours or low for 8-9 hours or until the meat is tender and the potatoes cooked.

    Then mix in the bacon and capsicum and cook for another 30 minutes on high.

    Taste for seasoning and adjust if necessary.

    Serve hot garnished with sour cream.

    Slow cooker Hungarian goulash.

    📖 Variations

    Make It Gluten Free - The flour is optional, and it’s okay to leave it out if you want to make the dish gluten-free.

    The flour helps to make the sauce a little thicker and without it, the sauce is a little thin (but I do like it this way).

    Check the consistency of the sauce just before you add the bacon, if you feel it needs thickening, make a slurry with 1 tablespoon cornflour and mix it in when you add the bacon.

    🍲 Meal Prepping

    How To Prepare This Recipe The Night Before

    Prepare everything as outlined above and cook the meat until it is no longer pink inside.

    However, instead of placing it in the slow cooker, place everything into a large bowl or pot. Allow the mixture to cool, then store in the fridge overnight.

    In the morning pour everything into the slow cooker, put the lid on and set it to low and leave for 8 hours.

    When you get home add the bacon and capsicum and cook on high for 30 minutes.

    👪 Serving Size

    This recipe make six generous servings.

    🍬 Calories Per Serve

    Each serving is about 634 calories.

    🥗 Serving Suggestions

    This dish is quite filling by itself. However, if you are serving this for a dinner party or to feed a small crowd, or just want more food on the table, you can extend the dish by serving it with a few simple side dishes.

    You could serve it with any of these on the side old-fashioned mashed potatoes, homemade dinner rolls, rice, egg noodles, and a leafy green salad or steamed vegetables.

    🌡️ Storage

    This beef stew keeps very well when stored in an airtight container in the fridge. It can be kept refrigerated for up to five days.

    For longer storage place the goulash in freezer-safe containers and freeze for up to three months.

    🔥 Reheating

    This beef stew keeps very well when stored in an airtight container in the fridge. It can be kept refrigerated for up to five days.

    For longer storage place the goulash in freezer-safe containers and freeze for up to three months.

    📝 Frequently Asked Questions

    What size slow cooker to use?

    For this recipe, you will need a 6 liter (6 quarts).

    What cut of beef is best for Hungarian goulash?

    Cheaper tough cuts of meat that require long slow cooking are best for goulash. A stewing steak like gravy beef or chuck steak is the best.

    Can Hungarian goulash be frozen?

    Yes, Hungarian goulash can be frozen. Allow the goulash to cool completely before freezing. It can be frozen in a large container for an easy family dinner or freeze it as individual servings to take to work.

     ⏲ More Slow Cooker Recipes

    • Ground beef bolognese sauce
    • Slow cooker chicken rice soup
    • Browse all slow cooker recipes
    Hungarian goulash in an orange serving dish.

    I do hope that you try this Slow cooker Hungarian goulash recipe. If you do, please come back and leave a comment below because I would love to know how you went.


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    📋 Recipe Card

    Closeup of Hungarian beef goulash.

    Slow Cooker Hungarian Goulash

    This slow cooker Hungarian goulash is easy to make. It is a hearty and filling delicious cold-weather comfort food. Eat it as is, or serve with mashed potatoes, pasta, rice, or bread.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 40 mins
    Cook Time : 8 hrs
    Total Time : 8 hrs 40 mins
    Course : Mains
    Servings : 6 generous servings
    Calories : 634 : kcal
    Estimated Cost (AUD) : $23.55 or $3.92 a serve

    EQUIPMENT

    • Large fry pan
    • 6 litre slow cooker

    INGREDIENTS

    • 1 tablespoon vegetable oil
    • 125 grams (4.4 ounces) bacon
    • 200 grams (7 ounces / 1 large) red capsicum seeded and chopped
    • 1 kg (2.2 pounds) gravy beef or chuck steak, cut into 5 cm (2 inch) cubes
    • 200 grams (7 ounces / 1 large) onion roughly chopped
    • 200 grams (7 ounces / 1 large) carrots diced
    • 2 garlic cloves minced
    • 1 level tablespoon plain flour or don't use flour to make this gluten free
    • 1 tablespoon paprika
    • 1 tablespoon tomato paste
    • ½ teaspoon caraway seeds or to taste
    • 1 teaspoon dried oregano
    • 250 ml (1 cup) dry white wine
    • 250 ml 1 (cup) beef or chicken stock
    • 1 x 400 gram (14 ounce) can diced tomatoes
    • 500 grams potatoes cut into small pieces
    • 1 bay leaf
    • Salt and pepper
    • ½ cup sour cream
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Heat the oil over medium/high heat in a large frying pan. Add the bacon and cook, turning frequently, until crisp.
      Remove from the pan and place on a paper towel to cool. Coarsely chop and put aside.
      Then fry the capsicum (bell pepper) for about 5 mins over medium/high heat or until it softens. Put aside with the bacon.
      (These will be added to the slow cooker in the last half hour of cooking).
    • Generously season the beef cubes with salt and pepper, and lightly coat in flour (if you are using it).
    • In the same pan that you cooked the bacon in, fry the meat in batches if necessary, until browned on all sides. Transfer the browned meat to the slow cooker.
    • Next fry the vegetables. If there is an excessive amount of oil in the frying pan, remove some. Then add the onion and carrot and fry over medium/high heat for about 5 minutes.
    • Add the garlic and cook for 1 minute, then add the flour and cook for 1 more minute.
    • Stir in the paprika, tomato paste, caraway seeds, oregano, wine, chicken stock, diced tomatoes, and bay leaf, bring to the boil then turn off the heat, taste, and lightly season the sauce with salt and pepper. 
      Note: Caraway seeds have a mild anise (licorice) flavor. If you are not used to this spice, use less of it or, if you don’t like the flavor leave it out.
    • Pour the sauce into the slow cooker along with the potatoes and bay leaf, mixing well. 
      Note: Cut the potatoes into small pieces (2-3 cm cubes) before adding to the slow cooker, this will ensure that they are fully cooked at the end.
      If you want large chunks of potatoes in the goulash, half cook the potatoes before adding them to the slow cooker.
    • Put the lid on the slow cooker and cook on high for 4 hours or on low for about 8-9 hours, or until the meat is tender and the potatoes are soft.
    • Remove the lid and stir in the chopped bacon and capsicum and cook on high for another 30 minutes.
    • Serve garnished with sour cream. It can also be served with mashed potatoes, bread rolls, a simple salad, or steamed vegetables.

    Notes

    Make it gluten free
    The flour is optional, and it is okay to leave it out, if you want to make the dish gluten free.
    The flour helps to make the sauce a little thicker and without it, the sauce is a little thin.
    Check the consistency of the sauce just before you add the bacon, if you feel it needs thickening, make a slurry with 1 tablespoon cornflour and mix it in when you add the bacon. 
    To prepare this the night before for cooking the next day.
    Prepare everything as out lined above and cook the meat until it is no longer pink inside. However, instead of placing it in the slow cooker, place everything into a large bowl or pot. Allow the mixture to cool, then store in the fridge overnight.
    In the morning pour everything into the slow cooker, put the lid on, set to low and leave for 8-9 hours. When you get home add the bacon and capsicum and cook on high for 30 minutes. Sit down and enjoy!
    Freezer friendly.
    This dish can be frozen making it an ideal homemade freezer meal and meal prepping option.
     
    Nutrition Facts
    Slow Cooker Hungarian Goulash
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    634
    % Daily Value*
    Fat
     
    36
    g
    55
    %
    Saturated Fat
     
    15
    g
    94
    %
    Cholesterol
     
    134
    mg
    45
    %
    Sodium
     
    254
    mg
    11
    %
    Potassium
     
    1272
    mg
    36
    %
    Carbohydrates
     
    27
    g
    9
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    41
    g
    82
    %
    Vitamin A
     
    6821
    IU
    136
    %
    Vitamin C
     
    66
    mg
    80
    %
    Calcium
     
    95
    mg
    10
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

    More Beef Recipe

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    • Mie Bakso Indonesian Meatball Soup With Noodles
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    Reader Interactions

    Comments

    1. Sally says

      October 26, 2020 at 4:29 pm

      5 stars
      THis is such a hearty and delicious dish. I love recipes that can be prepared ahead of time, and the slow cooker is just perfect for that!

      Reply
    2. Robyn says

      October 26, 2020 at 9:15 am

      5 stars
      What a delicious and comforting midweek meal this makes!

      Reply
    3. sylvie says

      October 26, 2020 at 7:34 am

      5 stars
      This reminds me so much of the goulash my grandparents would make, love that it is made in the slow cooker too!

      Reply
    4. Sarah says

      October 25, 2020 at 9:13 pm

      5 stars
      I have a searing slowcooker so this recipe is perfect, I can do it all in one pan! Adding it to next weeks meal plan 🙂

      Reply
    5. Kylie says

      October 25, 2020 at 7:10 pm

      5 stars
      GoUlash is the best! And this recipe was perfect for the whole family.

      Reply

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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