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How to Make Smoked Paprika Goulash for the Slow Cooker - A Step-by-Step Guide

When it comes to comfort food, few dishes can rival the hearty goodness of a steaming bowl of goulash. This classic Hungarian stew is filled with tender chunks of meat, savory vegetables, and a rich, flavorful broth that warms you from the inside out. While traditional goulash is typically cooked on the stovetop, this recipe for Smoked Paprika Goulash for the Slow Cooker takes all the delicious flavors of the original and makes it even easier to prepare.

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Ingredients

  • 1 tablespoon vegetable oil
  • 3 onions, sliced
  • 3 cloves garlic, chopped
  • ¼ 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 ½ cups water
  • 1 (6 ounce) can tomato paste
  • 1 (10 ounce) package egg noodles
  • ½ cup sour cream (Optional)
  • 8 sprigs fresh parsley (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 4 hrs 30 mins
  • Total Time: 4 hrs 45 mins
  • Servings: 8

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at edges, 8 to 10 minutes. Add garlic and cook for 1 minute. Transfer mixture to a slow cooker. Cover and set cooker to Low heat.
  • Mix together paprika, salt, and pepper in a large bowl. Toss meat cubes in the paprika mixture until evenly coated.
  • Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape browned bits from the pan; pour liquid into the slow cooker. This prevents paprika from burning when you brown next batches of beef. Add another tablespoon of oil to the skillet and cook next batch the same way; repeat for third batch.
  • Stir tomato paste and the rest of water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and cook uncovered, occasionally stirring, until noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
  • Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

    • Nutrition

    643 cal.

    • Total Fat: 28g
    • Saturated Fat: 10g
    • Cholesterol: 182mg
    • Sodium: 795mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 59g
    • Vitamin C: 48mg
    • Calcium: 109mg
    • Iron: 10mg
    • Potassium: 1231mg

    Categories

    Soup recipes
    Main recipes
    Stew recipes
    Slow cooker recipes
    Hungarian recipes