Best 4 Crock Pot Hungarian Goulash Recipes

In the heart of Central Europe, Hungary's culinary legacy boasts a rich tapestry of flavors, and among its most celebrated dishes is the classic Crock-Pot Hungarian Goulash. This hearty and aromatic stew is a testament to the country's paprika-infused cuisine, where tender beef, vibrant vegetables, and a symphony of spices come together in a symphony of flavors. This delectable dish, traditionally prepared in a cauldron over an open fire, has found a modern-day haven in the convenience of a Crock-Pot, where it can simmer effortlessly, filling your home with enticing aromas.

Our culinary journey begins with a traditional Hungarian Goulash recipe that captures the essence of this iconic dish. Plump beef cubes, browned to perfection, are braised in a flavorful broth enriched with paprika, caraway seeds, and a touch of heat from chili powder. As the stew simmers, the beef becomes fall-apart tender, while the vegetables—onions, bell peppers, and tomatoes—contribute their vibrant colors and textures.

For those seeking a vegetarian twist, the Vegetarian Hungarian Goulash offers a delightful alternative. Meatless wonders like hearty lentils and mushrooms take center stage, absorbing the same aromatic broth and spices, resulting in a satisfying and protein-packed stew.

The Slow Cooker Hungarian Goulash takes convenience to the next level, allowing you to prep the ingredients in advance and let your trusty Crock-Pot do the rest. Simply toss in the beef, vegetables, and spices, set it to low, and let the magic happen. The result is a fall-off-the-bone tender beef stew that's perfect for busy weeknights or cozy weekend gatherings.

And for those with a hankering for a thicker, more robust goulash, the Thick and Hearty Hungarian Goulash is the answer. This recipe incorporates a roux made from butter and flour, creating a luscious gravy that coats every morsel of beef and vegetables. The addition of sour cream lends a touch of tanginess, balancing the richness of the stew.

No matter which recipe you choose, one thing is for sure: a bowl of Crock-Pot Hungarian Goulash is a journey into the heart of Hungarian cuisine. Its comforting flavors, vibrant colors, and enticing aromas are sure to warm your soul and delight your taste buds. So, gather your ingredients, fire up your Crock-Pot, and embark on a culinary adventure that celebrates the culinary heritage of Hungary.

Let's cook with our recipes!

CROCK POT HUNGARIAN BEEF GOULASH

Crock Pot Hungarian Beef Goulash image

Make and share this Crock Pot Hungarian Beef Goulash recipe from Food.com.

Provided by Robin W

Categories Stew

Time 7h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 onion, sliced
3 carrots, cut into small pieces
1/4 cup all-purpose flour
2 teaspoons dried marjoram
1 1/2 teaspoons salt
3/4 teaspoon pepper
2 lbs beef stew meat, cut into 1 inch cubes
1/2 cup beef broth
1/4 cup red wine
1/4 cup tomato paste
4 teaspoons ground paprika
2 garlic cloves, minced
2 tablespoons sour cream
8 ounces egg noodles

Steps:

Place onions and carrots in crock pot.
Combine next four ingredients; toss beef with this mixture and add to crock pot.
Combine broth, wine, tomato paste, paprika and garlic; pour over beef.
Cover crock pot and cook 7-8 hours on low.
When stew is ready cook noodles and transfer to platter.
Stir sour cream into stew.
Top noodles with stew.

CROCK POT HUNGARIAN GOULASH

Crock Pot Hungarian Goulash image

Make and share this Crock Pot Hungarian Goulash recipe from Food.com.

Provided by Garnet

Categories Meat

Time 9h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs beef stew meat, cut into 1 inch cubes
1 large onion, sliced
1 clove garlic, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/4 cup flour

Steps:

Place meat in crockpot and cover with sliced onion.
Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat.
Cover and cook on low for 8 to 10 hours.
Turn control to high.
Dissolve flour in a small amount of cold water and stir into meat mixture.
Cook on high for 10 to 15 minutes or until slightly thickened.
Serve over noodles or rice.

HUNGARIAN GOULASH WITH TEMPEH (CROCK POT / SLOW COOKER)

Hungarian Goulash With Tempeh (Crock Pot / Slow Cooker) image

In this recipe from her cookbook "Fresh From the Vegetarian Slow Cooker," Robin Robertson replaces the meat in traditional Hungarian Goulash with tempeh. Robertson suggests serving this dish with wide noodles.

Provided by Sandi From CA

Categories Tempeh

Time 6h

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 lb tempeh, cut into 1/2-inch thick slices
1 small yellow onion, halved and thinly sliced into half moons
2 cups sauerkraut, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, drained
1 tablespoon sweet Hungarian paprika
1/4 cup dry white wine
1 teaspoon caraway seed
2 tablespoons tomato paste
1 1/2 cups vegetable stock
salt & freshly ground black pepper, to taste
1/2 cup sour cream or 1/2 cup tofu sour cream

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the tempeh and brown all over, about 10 minutes. Set aside.
Without cleaning the skillet, heat the remaining 1 tablespoon oil over medium heat.
Add the onion, cover, and cook until softened, about 5 minutes.
Transfer the onions to a 4-quart slow cooker. Add the tempeh, sauerkraut, tomatoes, paprika, wine, caraway seeds, tomato paste, and stock and season with salt and pepper. Cover and cook on Low for 6 hours.
Just before serving, pour 1/2 cup of the simmering liquid into a small bowl and whisk in the sour cream. Stir this mixture back into the goulash, taste to adjust the seasonings, and serve at once.

CROCK-POT HUNGARIAN BEEF GOULASH

Crock-Pot Hungarian Beef Goulash image

I had been searching for a good goulash recipe for quite some time, and finally made my own from bits of several others. No potatoes in this one (my crock-pot usually doesn't get them tender enough). It will need salt at the end or at the table - I cook with very little salt and add it at the end because many of my friends need low-sodium food. My SO has been telling people 'It was GOOD goulash' for days since I made it. Enjoy!

Provided by quondamquadrat

Categories Stew

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

3 lbs beef stew meat
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons paprika
1/8 teaspoon cayenne
1 large onion, diced
1 garlic clove, minced
1 cup tomato puree
2 tablespoons Worcestershire sauce
8 ounces sliced mushrooms
1 tablespoon brown sugar
1 1/2 teaspoons dry mustard
2 tablespoons lemon juice
1 cup beef stock
1 tablespoon flour
1 tablespoon butter, at room temperature
1 teaspoon salt (to taste)

Steps:

Blot meat cubes dry and dredge with flour mixed with salt and pepper.
Heat oil in large skillet; brown meat cubes. Drain off excess fat. Brown meat in batches if necessary.
Place meat in crock-pot. Sprinkle meat with paprika and cayenne, stirring and turning cubes to season evenly.
Add onions and garlic to crock-pot.
Combine tomato puree, Worcestershire sauce, mushrooms, brown sugar, dry mustard, lemon juice and beef stock. Blend. Pour over meat.
Cover and cook on low for 6 to 8 hours.
Knead butter with flour to make a paste. Add to crockpot and stir well. Cook on high 15 minutes or until thickened.
Add salt at end of cooking, or salt to taste at table.

Tips:

Use good quality beef for the best flavor. Look for chuck roast or short ribs.
Brown the beef in batches to prevent overcrowding the pan and ensure even cooking.
Use a Dutch oven or large pot that can hold all of the ingredients easily.
Add the paprika, caraway seeds, and garlic to the pot and cook for a few minutes to release their flavor.
Use a good quality red wine for the best flavor. Avoid wines that are too sweet or acidic.
Add the beef broth, tomatoes, and vegetables to the pot and bring to a boil.
Reduce the heat to low and simmer the goulash for at least 2 hours, or until the beef is tender.
Season the goulash to taste with salt, pepper, and additional paprika if desired.
Serve the goulash over egg noodles, mashed potatoes, or rice.

Conclusion:

This Crock Pot Hungarian Goulash is a hearty and flavorful dish that is perfect for a cold winter day. The beef is tender and fall-apart, and the sauce is rich and flavorful. The paprika, caraway seeds, and garlic give the goulash a unique flavor that is sure to please everyone at the table. This dish is also very easy to make, simply brown the beef, add the remaining ingredients to the slow cooker, and let it cook on low for 8 hours. Serve over egg noodles, mashed potatoes, or rice for a complete meal.