Crock Pot Hungarian Goulash

  • Prep Time: 20 mins
  • Total Time: 9 hrs 20 mins
  • Servings: 6
  • About This Recipe

    “This is absolutely delicious and a real favorite in our house.”

    Ingredients

  • 2lbsbeef stew meat, cut into 1 inch cubes
  • 1largeonion, sliced
  • 1clovegarlic, minced
  • 1/2 cupketchup
  • 2tablespoonsWorcestershire sauce
  • 1tablespoonbrown sugar
  • 2teaspoonssalt
  • 2teaspoonspaprika
  • 1/2 teaspoondry mustard
  • 1cupwater
  • 1/4 cupflour
  • Directions

  • 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.
  • Reviews

  • “This is fantastic. I was abit concerned with the amount of salt, especially with using ketchup, but it was perfect. I used imported paprika..1 t. mild, 1 t. hot. Just before serving I stirred in some sour cream and served it over extra wide buttered noodles, a leafy green salad and warm crusty french bread…oh God I gotta run to the store and get the stuff to make it again..this is making me hungry!Great recipe Garnet, I will make this often.”

  • “”Outstanding” and “Wow” were my husband’s comments when he tried this, so I have to give it 5 stars. I used regular stewing beef and it turned out very tender despite only having 6 hours cooking time. I found that the 1/4 cup of flour thickened the gravy almost too much, so I ended up throwing in about 1/4 cup of red wine at the end. I served it over egg noodles as others suggested and sprinkled the top with parsley. It was wonderful – A keeper for sure.”

  • “This recipe turned out really well.The meat was very tender and served over pasta, it made a delicious supper.I served it with fresh, crusty Italian bread and a green salad.”

  • “I give a 2 only because a majority of these ingredients are NOT included in a traditional Hungarian goulash — it seems to be simply a stew, at best.I would know because I’m Hungarian and while every Hungarian has their “authentic” recipe, this recipe comes no where close to what our goulash should be.That being said, goulash is a “peasant food” and there is NO WAY they would use brown sugar, ketchup, etc.In addition, where are your vegetables and seasonings (i.e. carrots, celery, diced parsnip, ground carroway seeds, bay leave, tomatoes or even tomato paste, and sometimes sliced green pepper).This may be good recipe but it is also a sham (and almost an insult to my culture’s traditional dish) to make a “Hungarian Goulash” this way.”

  • “Wow. Omitted onion, added probably a bit more garlic and a pound of baby carrots.Really yummy, flavorful, tender meat, and I think the carrots complemented the flavor nicely. This is sort of like a fabulous and slightly different beef stew.We had guests over when I made this and they were quite impressed. :)”

  • “We were not big fans…I think it was too salty and too floury. It did not taste like a goulash to me at all – maybe it was the combo of too much salt/too much ketchup. I am not entirely sure. Sorry!”

  • “Excellent!!!Cant wait to make it again!!”

  • “Hubby made this last night and it was AWESOME!Maybe next time we’ll try it with mushrooms, carrots, etc.And I think some cayenne pepper for some kick.But as I said, it was awesome as is! 🙂 Thanks Garnet!”

  • “Its a keeper.Good the first day, even better the next.”

  • “We really enjoyed this, Garnet! It smelled great when we walked in the door today after school and work, and tasted even better! I followed the directions exactly and we ate it over hot buttered egg noodles with homegrown canned green beans and biscuits straight from the oven – yum! It’s a keeper!”

  • “We loved this! I ended up cooking this on high for about 3 1/2 hours and it was perfect. I added more vegetables: carrots, peppers, more onions and squash as well. Instead of flour, I added a corn starch slurry which worked wonderfully. I did not add any water at the beginning and found that mine really didn’t need it. Can’t wait to make it again. Thanks!”

  • “I put in some whole mushrooms and spinach, and this was phenomenal. I agree that next time I won’t be cooking it for as long – a lot of the juices had evaporated by the time it was all ready. Threw in some noodles about a half hour before serving, and it was great!!! I had just enough leftovers for lunch the next day, but that was it. Definitely going to use this one again.”

  • “Different. Tasted decent enough to finish the plate, but hubby had me give the leftovers away. I will say it was partially because I used our super-lean homegrown beef and cooked it for the full 8 hours, which is too long with no fat and it dried out the meat a little much. The flavors in the sauce were very strong, though. Hubby said it was very BBQ sauce tasting. I don’t know if I will make it again or not; if I do, I will use more onion and not cook it as long.”

  • “This is really good.My hubby and I both thought so. It was even better the next day.The only changes I made were that I scaled back to 1/4 c. ketchup and used smoked paprika instead of regular.I served with pasta.Yum!!”

  • “This was good I guess, I’ve never had hungarian goulash so I don’t really have anything to compare it to.I cut the salt down to 1/2tsp as suggested by someone else.It was good, easy, and the house smelled great as it was cooking.”

  • “This is probably the best tasting stew dish I have ever made.I made a half recipe. Cooked it for 8 hours in the crock pot.Even with only 1 pound of beef stew meat, it needed the full 8 hours to get tender. The flavors all blend together well.I served it on wide goulash egg noodles.I will make this recipe again.”

  • “This was excellent!I did cut the salt to 1 tsp. as suggested.Thanks for sharing!!”

  • “The meat turned out well in this recipe. It had a good flavor and was tender. The sauce, using 2 tsp of salt, was waaay too salty. We ended up picking out the meat and dumping the sauce. I was out of brown sugar, and substituted white with a little molasses. The sauce ended up with a somewhat bitter flavor to it as well, and I can’t say if it’s because of my sub or just the sauce itself… well anyway, the meat was good. :)”

  • “Very good goulash recipe.I have made the more traditional goulash recipe with paprika, but the combination of ingredients in this sauce adds a little something extra.I did flour the meat with seasoned flour and brown before I put in the crockpot, and I did add some paprika and sliced peppers.I also served it over cavatelli with some buttermilk biscuits to mop up the gravy – a really hearty, comfort food meal.Thanks for posting.”

  • “I served this over rice and it was really tasty. I only used 1 tsp salt and it definitely would have been too salty had I followed the recipe and used 2 tsp. Next time I make this I might throw some chunks of carrots and potatoes.”

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