Slow Cooker Goulash

Part 3: Step-by-Step Instructions

Step 1: The Sear (Don’t Skip This!)

While you can throw everything in the slow cooker raw, you will lose 40% of the potential flavor.

1. Pat the beef cubes dry with paper towels.

2. Season generously with salt and pepper.

3. Heat oil in a large skillet over high heat and brown the beef in batches. You want a dark, crusty sear on at least two sides.

4. Transfer the beef to the slow cooker.

Step 2: Sauté the Aromatics

In the same skillet (don’t wash it!), add your diced onions. Cook them for 5–8 minutes until they are translucent and picking up the brown bits (fond) from the beef. Add the garlic and tomato paste for the final 60 seconds.

Step 3: Blooming the Spices

Turn off the heat. Stir in the paprika and caraway seeds with the onions. The residual heat will “bloom” the spices, releasing their oils and aroma without burning them (burned paprika becomes bitter).

Step 4: The Slow Cook

1. Add the onion/spice mixture to the slow cooker over the beef.

2. Add the potatoes, carrots, and bell peppers.

3. Pour in the beef broth and diced tomatoes. The liquid should almost, but not quite, cover the ingredients.

4. Add the bay leaves and marjoram.

5. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Pro Tip: If you want the thickest sauce, 30 minutes before finishing, take a ladle of the liquid, mix it with 1 tablespoon of flour or cornstarch to make a slurry, then stir it back in.

Part 4: Serving, Storage, and Variations

How to Serve

Authentic goulash is usually served in deep bowls.

• The Garnish: A dollop of cold sour cream and a sprinkle of fresh parsley or dill is mandatory to balance the heat of the paprika.

• The Side: Serve with crusty rye bread or Nokedli (Hungarian egg dumplings). If you don’t want to make dumplings, buttered egg noodles are a great substitute.

Variations to Try

• The Spicy Kick: Add 1/2 teaspoon of Cayenne pepper or use “Hot” Hungarian Paprika instead of “Sweet.”

• The Low Carb Version: Replace the potatoes with extra bell peppers and cauliflower florets (add cauliflower in the last hour of cooking so it doesn’t turn to mush).

• The Wine Twist: Replace 1/2 cup of beef broth with a dry Red Wine (like a Cabernet or a Hungarian Egri Bikavér) for a more sophisticated, acidic depth.

Storage & Leftovers

Goulash is one of those rare dishes that actually tastes better the next day.

• Fridge: Keep in an airtight container for up to 4 days.

• Freezer: It freezes beautifully for up to 3 months. When reheating, you may need to add a splash of water or broth to loosen the sauce.