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Greatest plates · Main
Slow Cooker Hungarian Goulash
A hearty beef stew with chunks of chuck roast and capsicums in a rich, paprika-infused broth, simmered for hours in the slow cooker until fork tender.
Serves 4Prep 20 minCook 380 minBeef
Containsdairy · gluten
Inspired by a recipe from Skinnytaste ↗
Protein 38%Carbs 17%Fat 45%
About 480 kcal a serve — 45 g protein, 20 g carbs, 24 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Season the beef
Mix allToss the beef pieces with the sweet paprika, hot paprika, onion powder, garlic powder and salt until evenly coated. Keep any leftover spices in the bowl to add later.
In the bowlToss all →
Brown the beef
BrownHeat a large frying pan over medium heat and spray with oil spray. Brown the seasoned beef on all sides in two batches, then transfer it to the slow cooker.
Sauté aromatics
AromaticAdd the onion, garlic and flour to the same pan the beef was cooked in. Cook until aromatic, 2–3 minutes, then transfer everything to the slow cooker.
Into the panSaute →
2-3 min
Load the slow cooker
StirAdd the capsicum, beef broth, crushed tomato, caraway seed and brown sugar (if using) to the slow cooker along with any leftover spices. Stir well, then tuck in the bay leaf.
In the slow cookerStir all →
Slow cook
Fork tenderCover and cook on low for 8 hours or high for 4 to 6 hours, until the beef is fork tender. Remove and discard the bay leaf.
6 hrs · low/high
Serve
On topLadle the goulash into bowls and serve with a dollop of sour cream and a sprinkling of extra caraway seeds, if desired. Great over noodles or mashed potatoes.
In the bowlTop →
Cook's noteBrowning the beef is worth dirtying an extra pan — it deepens the colour and flavour; add any leftover spices from the bowl into the slow cooker too.
Estimated per serve
480 kcal · 45 g protein · 20 g carbs · 24 g fatestimates, within ~10%
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