Slow Cooker Hungarian Goulash

When you’re scraping ice off your car and wearing a fur coat, you know it’s winter. Which means slow cooker EVERYTHING.

One of my favourite meats to cook in the slow cooker is beef, mostly because you can get stewing steak so cheaply, and because the long slow cooking turns it into a wonderful melt in your mouth texture.

Goulash has a bit of more fruitiness than brown stews (probably because of the tomatoes, no surprise there), it’s a bit less rich and lends itself to a bit of spice, if you’re that way inclined. I love it with some mash on the side and some sour cream or yoghurt.

Be warned, you will need lots of paprika for this recipe, and lots of peppers!





Slow Cooker Hungarian Goulash

  • 3 large red peppers
  • 500g stewing steak
  • 1 medium white onion
  • 1 large jar passata or 2 cans chopped tomatoes
  • 3 tbsp paprika
  • 2 tbsp smoked paprika
  • 1 tsp cumin
  • 2 cloves garlic
  • 1/2 glass red wine
  • Beef stock cube
  • Bay leaf
  • Rapeseed or vegetable oil for frying
  • Salt and pepper to taste

To skin the peppers, slice into chunks and remove seeds. Grill under a hot grill until the skins blister and burn, and then place in cold water to soak off the skin. Once skinned, slice into fine ribbons about 1cm thick.

Meanwhile, chop the garlic and onion and soften gently in a pan with some oil until the onions are translucent. Set to one side. In a large pan (or in your slowcooker base if you have a searing one like me), sear the beef all over until around 75% of the meat has changed colour.

Place meat, onions, garlic and peppers into slow cooker and add the tomatoes, paprika, cumin, bay leaf, splash of wine, beef stock cube and stir. At this point you could add a little chilli powder if you wanted a bit of a kick. Check for consistency, you don’t want it to be too wet as it is tricky to reduce down in the slow cooker.

Season with salt and pepper to taste and set it cooking for around 6 hours on low heat. Serve and enjoy!

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Slow cooker Hungarian goulash

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