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Smoked Paprika Goulash for the Slow Cooker
Smoked Paprika Goulash for the Slow Cooker
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Prep Time:
15 minutes
Cook Time:
270 minutes
Total Time:
285 minutes
"Slow cooker Hungarian goulash: rich, smoky flavor with smoked paprika. Perfect over noodles, rice, or potatoes."
Ingredients:
  • 3 onions, sliced
  • 3 cloves garlic, chopped
  • 0.25 cup smoked Spanish paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 3 pounds lean beef stew meat, cut into 1-inch cubes
  • 3 tablespoons vegetable oil, divided
  • 1.5 cups water
  • 1 (6 ounce) can tomato paste
  • 1 (10 ounce) package egg noodles
  • 0.5 cup sour cream
  • 8 sprigs fresh parsley
Instructions:
  • In a large skillet over medium-high heat, warm 1 tablespoon of oil. Sauté onions until soft and lightly browned around the edges, about 8 to 10 minutes. Stir in garlic and cook for 1 more minute. Transfer everything to a slow cooker, cover, and set to Low heat.
  • In a large bowl, combine paprika, salt, and pepper. Coat meat cubes evenly with the paprika mixture.
  • In a skillet over medium-high heat, heat 1 tablespoon of oil. Add a third of the beef cubes and cook until browned on all sides. Transfer to the slow cooker. Deglaze the skillet with 2 tablespoons of water, then pour into the slow cooker. This step prevents the paprika from burning during the next batches. Repeat with the remaining beef cubes, using another tablespoon of oil for each batch.
  • Combine the tomato paste and remaining water in the slow cooker, cover, and cook on High for 4 to 5 hours or on Low for 6 to 9 hours.
  • In a large pot, bring salted water to a vigorous boil. Add egg noodles and cook uncovered, stirring occasionally, until al dente, about 5 minutes. Drain well.
  • Present the goulash atop noodles, garnished with a dollop of sour cream and a sprig of parsley.

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