This delicious Hungarian Goulash recipe is just divine. It’s slow cooked to give that full flavoured wholesome meal, with melt-in-your-mouth tender chunks of beef in a rich, thick sauce.
European food is totally my jam, and more so Hungarian, as it’s part of my heritage. Like most traditional recipes, everyone has their opinion or version of what an authentic goulash is. But at the end of the day, as long as you love it, that is all that counts.
The classic way to make it is on the stove top but I love using my slow cooker, so I am going to show you how to make it this way. It doesn’t change anything ingredient wise, but I just love the result and everytime the flavour is just so much more robust.
The only suggestions that I’m going to recommend is that delicious Hungarian goulash is served in shallow bowls. Egg noodles, spaetzle or mashed potatoes are also the perfect match to serve with too. Cheers and enjoy!
Delicious Hungarian Goulash
Course: DinnerCuisine: Hungarian6
servings10
minutes4
hours15
minutesIngredients
2 Tbsp 2 olive oil
1 1 large yellow onion chopped, approx 1 1/2 cups
1 1 sweet red pepper seeded and diced
1 1 bay leaf
5 5 cloves garlic minced
3 Tbsp 3 sweet Hungarian paprika
1.5 Kg 1.5 beef stew meat or chuck steak, cut into 4-5cm chunks
3/4 tsp 3/4 salt
1/4 tsp 1/4 black pepper
1 cup 1 beef stock
3 Tbsp 3 tomato paste or use a 400g tin diced tomatoes
Directions
- Heat olive oil in a large soup pot over medium heat.
- Add onions & red pepper & cook until soft for about 5 minutes.
- Add minced garlic & bay leaf, continue to cook for 1 minute.
- Add beef to the pot & stir in paprika, salt & pepper. Then cook, stirring regularly, until meat is browned for approx 5 minutes.
- Transfer meat mixture to the slow cooker. Stir in the stock & tomato paste.
- Cover & cook on high for 4 hours or on low for 6 hours.
- Remove the bay leaf.
- Serve over cooked egg noodles, spaetzle or mashed potatoes & garnish with fresh chopped parsley, dill & add a dollop of sour cream. Enjoy!
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