Slow Cooker Goulash

The Soul of Goulash – History and Science

Goulash (Hungarian: Gulyás) is more than just a stew; it is a symbol of Central European culinary heritage. Originally prepared by Hungarian shepherds in heavy iron cauldrons over open fires, the dish relies on two things: patience and paprika.

Using a slow cooker is actually the most authentic modern way to replicate those ancient methods. The low, steady heat breaks down the tough connective tissues (collagen) in beef, transforming it into melt-in-your-mouth morsels while allowing the spices to bloom and permeate the sauce.

The Two Types of Goulash

Before we begin, it is important to distinguish which version you are making:

Hungarian Goulash: A rich, paprika-heavy beef stew or thick soup, usually served with potatoes or dumplings (nokedli).
American Goulash: Often called “American Chop Suey,” this is a comfort food made with ground beef, tomato sauce, and macaroni elbows.

This recipe focuses on the authentic, rich Hungarian-style Beef Goulash, adapted perfectly for your slow cooker.

Part 2: The Master Ingredient List

To achieve a “restaurant-quality” depth of flavor, every ingredient serves a specific purpose.

The Meat

3 lbs (1.4kg) Beef Chuck Roast: Do not use “lean” beef. You need the fat and connective tissue of the shoulder (chuck) for it to remain juicy after 8 hours of cooking.
Cut size: Aim for 1.5-inch cubes. If they are too small, they will disintegrate.

The Aromatics & Vegetables

3 Large Yellow Onions: Finely diced. In traditional goulash, the onions actually act as the thickening agent as they dissolve into the sauce.
4 Cloves Garlic: Minced.
2 Large Red Bell Peppers: Chopped into bite-sized pieces.
3 Medium Potatoes (Yukon Gold): Peeled and cubed. Yukon Golds hold their shape better than Russets.
2 Large Carrots: Sliced into thick rounds.

The Spice Pantry (The Most Important Part)

4 Tablespoons Sweet Hungarian Paprika: This is the star. Use fresh, high-quality paprika. If it’s been in your cabinet for two years, buy a new tin.
1 Tablespoon Smoked Paprika: Adds a hint of that “open-fire” cauldron taste.
1 Teaspoon Caraway Seeds: Essential for the authentic earthy, nutty flavor profile.
2 Bay Leaves.
1 Teaspoon Dried Marjoram or Oregano.

The Liquids & Extras

2 Tablespoons Tomato Paste: For color and acidity.
1 Can (14oz) Diced Tomatoes: (Optional, for a more “saucy” version).
2 Cups Beef Bone Broth: Low sodium is best so you can control the salt.
Salt and Black Pepper: To taste.
Sour Cream: For garnish.

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