Classic Goulash in a Slow Cooker | Tender & Flavorful
Slowcook

Classic Goulash in a Slow Cooker | Tender & Flavorful

Classic goulash in a slow cooker with beef, onion, paprika and time – the meat turns fork-tender, the sauce deep and rounded, and the slow cooker does the work while you carry on with your day. Ready after about 8 hours on LOW.

EverydayComfort foodslowcookStandardCentralEuropeangoulash slow cooker
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Rate:
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505 min total
6 servings
Very Easy

Ingredients

servings

  • Meat

    • 1000 g Beef stew meat (chuck or shoulder)

  • Vegetables

    • 3 stk Onions
    • 3 fed Garlic
    • 1 stk Red bell pepper

  • Liquid

    • 4 dl Beef broth
    • 2 spsk Olive oil or butter

  • Spices

    • 2 spsk Sweet paprika
    • 1 tsk Smoked paprika (optional)
    • 1 tsk Cumin
    • 2 blade Bay leaves
    • 2 tsk Salt
    • 1 tsk Black pepper

Instructions

  1. Preparation

    1. 1

      Brown the meat

      1. Cut the beef into large cubes.
      2. Brown the meat thoroughly in fat in a skillet.
      10 min
      High heat
    2. 2

      Prepare the vegetables

      1. Cut the onions into wedges and roughly chop the garlic.
      2. Dice the bell pepper.
      10 min

  2. Cooking

    1. 3

      Assemble the goulash

      1. Place meat, vegetables, spices and broth in the slow cooker.
      2. Stir briefly so the paprika is evenly distributed.
      3. Cook on LOW for about 8 hours.
      0 min
      Low heat

  3. Finishing

    1. 4

      Season to taste

      1. Taste the goulash and adjust salt and pepper.
      2. Remove bay leaves before serving.
      5 min

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Details

Nutrition

Calories

540kcal

Protein

46g

Fat

28g

Carbs

14g

Serving Size

450g

Serving

Suggestions

  • • Serve the goulash piping hot with mashed potatoes.

Drink Pairings

  • • Beer: Dark beer – porter or bock

Side Pairings

  • • Mashed potatoes

Dessert Pairings

  • • Baked fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge for up to 3 days. Often tastes better on day 2 as the flavors develop overnight.

Tips

Serving

  • • Goulash often tastes even better the next day – the flavors deepen in the fridge.

Variations

Flavor

  • Add extra paprika for more depth.

Health

  • Serve with vegetables instead of potatoes for fewer carbs.

Method

  • Can also be cooked on HIGH for about 4–5 hours.

Toppings

  • Fresh parsley at serving

Author

C

Camilla

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Author

C

Camilla

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