Slow Cooker Beef Goulash is a simple recipe resulting in a rich stew of tender beef flavoured with tomato and paprika. It’s a comforting dish that is perfectly suited to slow cooking.
What is Goulash?
Goulash or gulyas is a delicous stew-like soup of meat and vegetables that is spiced with paprika. Although it is the national dish of Hungary it is also widely made and eaten across Central Europe.
Why make Slow Cooker Beef Goulash?
I love a slow cooker beef stew and this is one of the best. It’s such a simple recipe and yet the flavour is rich and complex. It’s a dish that is easy enough to make for a family supper and you can also elevate it to a dinner party entree that is sure to impress.
What ingredients do I need to make Beef Goulash?
Most of the ingredients you will need are easily available and you may already have some in your larder and fridge. Here is what you will need:
- oil
- beef
- onion
- garlic
- flour
- paprika
- beef stock
- canned tomatoes
- tomato puree (paste)
- salt
- sour cream
- parsley
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What kind of oil do I need?
Use any cooking oil that you have in your larder. You can use olive oil but it’s not necessary, a flavourless oil like sunflower, rapeseed (canola) or a blended vegetable oil will do the job of browning the meat just as well.
What cut of beef should I use for Slow Cooker Beef Goulash?
Slow cooked dishes work best with the tougher cuts of meat that have a good marbling of fat as this renders down to create a really tender stew.
I use shoulder steak sometimes known as chuck steak, but you can also use short ribs, round steak or brisket. If you are not sure then ask your butcher or check on the packaging in the supermarket for meat that is suitable for stewing.
Do I need to cut up the beef?
Some beef is sold already cut into cubes, but if you have bought a larger piece of beef then you will need to cut it into 2 1/2 cm (1 inch) cubes.
What is paprika?
Paprika is a spice that is made from dried and ground sweet peppers. But not all paprika is the same, there are differences in the peppers used and some paprika is smoked.
What kind of paprika should I use?
Ideally you should use Hungarian paprika which has a balanced sweetness and is not spicy hot. However, it’s not always easily available but don’t let that stop you making this recipe.
Unsmoked paprika is the next most authentic. And I have found that the packets of Polish Papryka Slodka (sweet paprika) in the world food aisle of the supermarket are high quality and much better than the paprika sold in jars.
If you only have sweet smoked Spanish paprika you can use it in the dish but the flavour will be different.
What is sour cream?
Sour cream, also known as soured cream, is dairy cream which has been cultured, in a similar way to yogurt to produce a slightly acidified cream. It works really well with savoury dishes.
What can I substitute for sour cream?
If you don’t have any sour cream you can use creme fraiche, or Greek yogurt. You can also substitute dairy free sour cream or yogurt.
Can I make Slow Cooker Beef Goulash ahead of time?
Yes. Like most stews and casseroles Beef Goulash actually improves if you cook it one day and eat it the next. Remove the goulash from the slow cooker into a dish with a lid that is suitable for the fridge. Let it cool and store in the fridge for up to 3 days. Reheat the goulash in the microwave, oven or in a saucepan on the stove. Make sure the Beef Goulash is piping hot before serving.
Can I freeze the goulash?
Slow Cooker Beef Goulash freezes beautifully. Cool the goulash and place in a freezer proof container with a lid. You can store Beef Goulash in the freezer for up to 3 months without any deterioration in quality. Defrost overnight in the fridge then heat until piping hot before serving.
Vegetarian
This recipe contains meat and is not suitable for a vegetarian diet.
Gluten Free
There is a small amount of wheat flour in the recipe to thicken the stew. Use a gluten free alternative such as cornflour or gluten free flour. As always, please check labels of any ingredients e.g. stock and paprika, to ensure that they are suitable for your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Slow Cooker Beef Goulash?
A large spoonful of sour cream really elevates beef goulash. The presentation of all food is important so I like to sprinkle over some chopped parsley and a little more paprika.
This is an incredibly versatile dish and and it can be accompanied by lots of different side dishes. I like to serve it with crusty bread that I can dip into the sauce and use to wipe the plate!
However, it is also traditionally served with egg noodles and goes brilliantly with any kind of pasta. Other options are mashed potatoes, rice and polenta. You can also add a side salad or a steamed green vegetables like french beans or tenderstem broccoli.
More Slow Cooker Beef Recipes
Slow Cooker Beef Goulash
Equipment
- Slow Cooker
- Frying Pan if not using Sear and Stew Slow Cooker
- Slotted spoon
- large plate or dish
- Sharp knife
- chopping board
- Measuring spoons
- measuring jug
- wooden spoon
Ingredients
- 2 tbsp vegetable oil
- 400 grams (1 lb) diced shoulder steak or other stewing cut of beef
- 1 large onion
- 1 clove garlic
- 1 tbsp plain (all purpose) flour
- 1 tbsp paprika
- 300 millilitres (½ pt) beef stock
- 400 grams (14 oz) can of chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp salt
Garnish
- 150 grams (¾ cups) sour cream
- 1 teaspoon paprika
- 1 tablespoon parsley finely chopped
Instructions
- Heat 1 tbsp vegetable oil in a pan or in the 'sear and stew' base of your slow cooker. Add 200 grams (½ lb) half the beef, to the pan and cook over a high heat until browned.
- Remove the beef to a plate with a slotted spoon. Add the remaining 200 grams (½ lb) of beef to the pan and cook until browned, then remove to the plate.
- Turn down the heat and add 1 tbsp of vegetable oil to the pan. Peel and slice a large onion and add this with 1 finely chopped clove of garlic.
- Cook until the onion and garlic have softened.
- Add 1 tbsp of plain (all purpose) flour and 1 tbsp of paprika to the onion and garlic, cook stirring for 1 minute.
- Pour on 300 ml (½ pint) beef stock and bring to simmer, stirring.
- Add 1 x 400 gram (14 oz) can chopped tomatoes, 1 tbsp tomato puree (paste) and 1 tsp salt.
- Return the beef to the pan.
- Bring to the boil then either spoon the beef and sauce into your slow cooker or return the 'sear and stew' pan to your slow cooker.
- Cook for 4 hours on LOW.
- After 4 hours deseed 1 red pepper and remove the stalk. Cut the pepper in half and then cut each half into six pieces. Add the pepper pieces to the slow cooker and cook on HIGH for a further 1 hour.
- Taste for seasoning and add salt and pepper to taste.
- Serve topped with sour cream, a sprinkling of paprika and chopped parsley. I like to serve crusty bread with my goulash but noodles, mashed potatoes, tagliatelli pasta, rice or polenta are all delicious with this rich stew.
Chloe says
This was delicious, I did cook it slowly on the hob with a diffuser because I don’t have a slow cooker which of course works well too. The flavours came together really well and the beef was very tender too.
Janice Pattie says
That’s great, I’m glad you were able to enjoy the dish despite not having a slow cooker.
Elizabeth says
Absolutely delicious. I don’t have a slow cooker but I’ve got it simmering away on the hob right now and I have done the taste test. 😁. Since I was using the stovetop, I added a bit more moisture with a larger can of tomatoes and more tomato paste, and it turned out just fine. A great addition to the collection of ready-to-eat meals in my deep freeze! I’ve also made some of your lovely soup recipes.👍
Janice Pattie says
Hi Elizabeth, thanks for your kind comments. I’m happy to hear that you successfully cooked the goulash on your stovetop, adding more liquid was exactly the right thing to do as you need very little in a slow cooker because there is next to no evaporation. I hope you continue to enjoy my recipes.
Lesley says
A great tasting recipe and so easy as I could just leave it bubbling away while I got on with my day. I made a double batch of the goulash in my slow cooker so I was able to freeze some for later.