Slow Cooker Hungarian Goulash

This easy Hungarian Goulash, a hearty beef stew, is the ultimate comfort food made even simpler with the convenience of a slow cooker.

Slow Cooker Hungarian Goulash

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

Hungarian Goulash Ingredients

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

• Beef: The best cut of meat for goulash is beef chuck roast.
• Spices: Hot and sweet Hungarian paprika, onion and garlic powder, salt
• Aromatics: Sweet onion and garlic
• Flour thickens the stew.
• Red Bell 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 are essential for authentic Hungarian goulash. They add a warm, earthy note.
• Brown Sugar is optional, but use it if you prefer a sweeter dish.
• Bay Leaf for a subtle herbal flavor and depth
• Sour Cream: Add before serving for a creamier goulash.

How to Make Hungarian Goulash in the Slow Cooker

Browning the beef is worth dirtying an extra pan. It gives the meat a nice color and enhances its flavor. The printable instructions are on the recipe card below.

1. Season the Beef with sweet paprika, hot paprika, onion powder, garlic powder, and salt. If you have any leftover spices, 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: Stir the bell pepper, broth, crushed tomatoes, caraway, and brown sugar in the slow cooker. Add the bay leaf, cover, and cook on low 8 hours or high 4 to 6 hours.
4. Serve the Goulash with sour cream and more caraway seeds, if desired.

Variations

• Bell Pepper: Substitute a yellow or orange bell pepper.
• Extra Veggies: Add potatoes and carrots to make it heartier.
• Gluten-free Goulash: Use GF flour.
• Segedin Goulash is a Czech/Slovakian stew which omits the potatoes and adds sauerkraut and sour cream. I have this slow cooker recipe in my Fast and Slow cookbook.
• Soup: Add more broth and noodles or potatoes and vegetables.
• Beef and Bean Goulash: Omit the caraway seeds and add a can of kidney beans.
• Meat: Use pork or veal in place of beef. Be sure it’s not lean, or it will be dry.

What is traditionally eaten with goulash?

• Carbs: Serve it with noodles, spatzle (egg noodles), dumplings, or mashed potatoes. Pierogis aren’t traditional but are also delicious. 
• Extra Vegetables: Pair the goulash with roasted carrots, mushrooms, or an arugula salad.

Storage

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

More Beef Stew Recipes You’ll Love

• Beef Stew
• Beef Stew with Pumpkin
• Mexican Beef Stew
• Beef and Kabocha Squash Stew
• Crock Pot Carne Guisada