This tender slow cooker goulash will be a huge hit, especially when the winter time comes around. Why? Because it’s warm, filling, and packed full of flavor. Goulash is one of my all time favorite recipes to make because it’s easy, requires one pot, and all the ingredients can be found at your local grocery store. You can literally set it, and forget it until you’re ready to eat.
I’ll get into a few other options to make this goulash below.
Some ingredients to note
- Beef – I tend to use beef chuck for goulash because this cut of meat is relatively affordable. You don’t want to use high quality steaks for goulash, or any stew dishes really.
- Paprika – this is probably the second most important ingredients in this recipe, in my opinion. If you can, opt for Hungarian or smoked paprika for the best, and closest, flavors to the goulash I grew up eating. If you can’t find these types, you absolutely can use the common paprika found in most spice aisles. Do not let people judge you for that.
Other cooking methods
I’m so glad you read up to this point because I have some other cooking methods that I tend to use.
Slow cooker goulash
As the post title suggests, the main cooking method we’re using today is the slow cooker. The pros of the slow cooker goulash is that it’s low and slow, which will result in a very tender beef.
You’ll want to slow cook for roughly 4-5 hours on the high setting. The low setting will require roughly 8-10 hours minimum. The con of the slow cooker method is that it requires the longest period of time to cook.
Instant Pot goulash
The benefits of an instant pot is that it significantly accelerates the cooking times and yields a very tender beef. I hit the stew setting on the Instant Pot and let it do its thing. More often than not, this setting really does deliver tender beef, but it has happened once or twice that I had to let it go another round due to the size of the chunks.
The biggest con for the Instant Pot is that it doesn’t evaporate the liquids used for the stew, so you will either have to:
- Reduce the amount of liquid you add to the pot in the first place
- Reduce the liquid on the saute setting
- Use a cornstarch slurry to thicken the sauce
If these cons don’t bother you, then go for it! With that being said, the one tried and true method is…
Stovetop goulash
The stovetop method will yield the best results. This is how my grandmother did it, as well as both my parents.
This method does require simmering for roughly 3 hours, but not only does the liquid reduce as it cooks, it also absorbs beautifully into the beef. The broth really does become very rich and packed full of flavor from the spices you use in the recipe. If you have the time for this method, I strongly suggest the stovetop method.
If you’re looking for sides to serve with goulash, here are some of my recommendations:
Easy, melt in the mouth Slow Cooker Goulash
Ingredients
- 2 tablespoons oil
- 2 onions chopped
- 1 1/2 pounds beef chuck chopped
- 4 garlic cloves minced
- Salt and pepper to taste
- 2 tablespoons paprika
- 1 tablespoon caraway seeds
- Water to cover
- 2 bell peppers chopped
- 2 roma tomatoes chopped, sub 14-oz can diced tomatoes
- 1 jalapeno chopped, optional
- 1 tablespoon marjoram
- 1 tablespoon onion chopped, for garnish
- Parsley chopped, for garnish
Instructions
- In a slow cooker, add the oil. When the oil is shimmering, add all the ingredients: onions, beef, garlic, bell peppers, tomatoes, and jalapeno. Season with salt, pepper, paprika, marjoram, and caraway seeds and give it a good mix.
- Pour enough water to cover the meat, about 4 cups. Cover and let it cook. Low setting: 8-10 hours High setting: 4-6 hours
- Garnish with parsley and serve with potatoes, spaetzle, or rye bread.
Notes
Nutrition
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