adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow cooker beef goulash recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
540 minutes
Total Time:
555 minutes
Simplify and enhance your beef goulash by cooking it effortlessly in the slow cooker for a rich, flavorful dish. Let it simmer for 4 hours to achieve tender perfection or 8 hours on LOW for convenience. Originating from Hungary, this stew featuring chuck steak, tomato paste, sweet paprika, and sour cream delivers a hearty and soul-satisfying meal. Pair it with pasta, potatoes, or crusty bread for the ultimate dining experience.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, chopped
  • 1.5kg beef chuck steak, trimmed, cut into 3cm pieces
  • 25.00 gm sweet paprika
  • 84.15 gm beef stock
  • 2 red capsicums, cut into 2cm pieces
  • 400g can diced tomatoes
  • 500g cup mushrooms, sliced
  • 77.55 gm Light Sour Cream
  • Fettuccine, cooked
  • Fresh parsley, chopped, to serve
Instructions:
  • In a large frying pan over medium heat, heat 1 tablespoon of oil until shimmering. Add the onion and cook, stirring occasionally, for about 5 minutes or until it is soft and translucent. Transfer the onion to the slow cooker.
  • Heat another tablespoon of oil in a pan on medium-high heat. Brown the beef in batches for 3 to 4 minutes.
  • Place the beef back into the pan and introduce the tomato paste and paprika. Sauté briefly until the beef is evenly coated. Pour in the stock and bring the mixture to a simmer. Transfer everything to the slow cooker and incorporate the capsicum and tomatoes. Season to taste and mix well. Cover and slow cook on high for 4 hours (or low for 8 hours), adding mushrooms in the last 30 minutes of cooking.
  • Top goulash with a dollop of sour cream, fettuccine, and a sprinkle of fresh parsley before serving.

Similar Recipes