This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle. Source: EatingWell Magazine, January/February 2008

Patsy Jamieson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.

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  • Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until

  • the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.

  • Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1

Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

168 calories; 4.8 g total fat; 1.8 g saturated fat; 67 mg cholesterol; 338 mg sodium. 273 mg potassium; 6.2 g carbohydrates; 1.1 g fiber; 3 g sugar; 23.3 g protein; 1333 IU vitamin a iu; 23 mg vitamin c; 17 mcg folate; 29 mg calcium; 2 mg iron; 20 mg magnesium;

Reviews (51)

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51 Ratings
  • 5 star values: 3
  • 4 star values: 29
  • 3 star values: 3
  • 2 star values: 10
  • 1 star values: 6
Rating: 3 stars
11/17/2015
needs character with the noodles add sour cream to the cooked egg noodles immediately after cooking and serve goulash over the noodles. Read More
Rating: 3 stars
09/18/2015
Leftovers my reason for writing is a question Does this freeze well? Pros: crockpot easy Read More
Rating: 2 stars
07/24/2015
Gulyas was originally made by the shepherds when attending their flocks. It is a simple dish so they would not have had Worcestershire sauce nor any of the other variants you have added to this recipe including tomatoes. Hungarian cooks do not add tomatoes to any of their recipes! Good quality Hungarian paprika is most important and a lot of it - about 1/4 cup along with some salt and pepper and of course caraway seeds (another standard in Hungarian cooking) - that is it. I do not understand this penchant of adding tomatoes or tomato paste to everything. A big no no if you want traditional Hungarian cooking. Read More
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Rating: 2 stars
12/02/2014
Read reviews they help! I should of used Hungarian paprika. I hoped that would help. Salt & garlic & Hungarian spice were not there! Pros: Meat tender Cons: Needs spices Needs help! Read More
Rating: 1 stars
10/25/2014
this was inedible I don't know what else to say except to repeat it was bordering on disgusting. I was skeptical of the caraway right off the bat. Wish I hadn't wasted 2 lbs of stew meat. Pros: easy enough to make Cons: watery tasteless other than caraway way too much caraway omg Read More
Rating: 4 stars
06/10/2014
Workable recipe! Great base recipe. There were so many comments to read and consider. Added more spice and doubled the salt. Since I am watching my processed food intake I decided to cut up two sweet potato's. One I added in the beginning and let simmer. After 3 hours I stirred and they were mush and incorporated and made a thick gravy ( thus not having to use cornstarch). At that time i added the other sweet potato and am having with a nice crusty bread! Read More
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Rating: 2 stars
02/10/2014
Well I'm a Hungarian and this isn't Hungarian Beef goulash recipe. I always put 1 or two tomatoes and 1 green pepper in it. And onion and paprika of course. Definitely not a 14 ounce can tomatoes. No garlic bay leaf or caraway seed. Most Hungarians don't even know what is Worcestershire sauce or cornstarch. But I always use a secret ingredient call piros arany this is basically a red pepper paste from Hungary. And I make it with noodles and potatoes and usually we eat it with lots of white bread. Its a really nice and really heavy dish. Don't ever try real goulash if u are on diet:) Read More
Rating: 4 stars
11/07/2013
Easy & almost fat free! I used sirloin and trimmed all fat. Would make the day before and would add more spices. Served over garlic mashed spuds. Pros: No pre cooking Cons: none Read More
Rating: 2 stars
10/24/2013
Needs alterations for more flavor I probably won't make this again unless I alter it. My boyfriend and I both thought it lacked flavor especially since I used standard paprika. The leftovers were actually a little bit better than the night I made it. Pros: Easy to make Cons: Lacking in flavor Read More
Rating: 4 stars
04/13/2013
Love it I've made this several times and my family loves it. I know that everyone keeps saying that it's not true Hungarian Goulash - I'm Irish and guess what we don't eat Corned Beef and Cabbage. It's just a bad title choice is all. For the people who don't like the flavor maybe you don't like the Caraway Seeds flavor. I thought it was a little strong the first time I made it and I only use half the amount now (but that's our preference). We like to add carrot slices to the mix and we serve it over Spaetzle. The beef comes out very tender and we love it. Pros: Simple to make Read More
Rating: 2 stars
03/11/2013
Meh I followed the recipe as stated. I used good quality chuck and organic (but not Hungarian) paprika. I served over bow-tie pasta with a glass of Barbera d'Asti. Maybe the wine overpowered the food? The recipe is quick and easy no exotic ingredients required and needs only a chopping boad and one sauce pan in addition to the crock pot so here's very little clean-up required. I found the flavor a little lacking. I probably won't make this again. Pros: Quick & easy quick clean up Cons: A bit lacking in flavor Read More
Rating: 2 stars
12/18/2012
Didn't love it Strange flavor combination - I didn't love it so probably won't make again. Pros: Easy crockpot Cons: Strange flavor Read More
Rating: 4 stars
11/12/2012
Very good and easy I made this and thought it was very good. After reading the reviews I took the advice of one and used brown gravy mix instead of the cornstarch.Because I only had basic Paprika I added 2 TBSP of sugar and some Cayenne.I also used venison instead of beef.I served it over egg noodles with some sour cream.Will make again. Read More
Rating: 5 stars
10/22/2012
Beautifully done! My family really enjoyed this recipe. I definitely suggest finding the Hungarian paprika I could tell a difference in flavor and color! I served it over egg noodles. Would totally make this again! Pros: tasty pretty in color diffrent Cons: may not be able to find hungarian paprika Read More
Rating: 2 stars
09/26/2012
This isnt Hungarian goulash I'm Hungarian & this isn't real Hungarian goulash at all. Real Hungarian gulyas is more like a soupy beef stew. No tomatoes & never ever noodles! It's a very simple soup/stew with beef & potatoes. No other veggies except for the onion base. It's often served with a nice hearty rye. Pros: good flavor Cons: needs more salt & pepper Read More
Rating: 4 stars
04/12/2012
Great with changes Definitely needs more spices so I spruced it up a bit by using sazon paprika garlic powder italian seasoning salt and pepper and a ton of fresh garlic and onions. Also used flour instead of cornstarch I like a thicker goulash than what this is supposed to be. Pros: low calorie Read More
Rating: 3 stars
03/08/2012
Good base recipe I made this tonight and as I said above it's a good base recipe. I followed the directions exactly...with the following changes: for my tomatoes I used canned tomatoes with Italian spices (it was what I had on hand). I also added some left over roasted red and green peppers with onions from a previous meal. I added garlic salt as well. We ate ours over couscous and I think the flavor combination really made this worth eating. You really have to add a few extras to get a good delicious meal out of it. The beef comes out so juicy and tender from the slow cooker! Pros: Easy make ahead crock pot healthly Cons: not very flavorfull Read More
Rating: 4 stars
03/03/2012
Good but needs more flavor This is a very good recipe to begin with but it definitely needs more flavor. It is bland if you only follow the recipe. My uncle is Hungarian and makes something very similar to this. He uses an envelope of brown gravy mix (instead of the corn starch and water) he puts some A-1 sauce in it and uses the Hungarian type of paprika. He also uses green bell peppers as well as red. It is very good. This recipe is a great starter but I would suggest adding items to suit your tastes. Pros: Easy inexpensive Cons: Not enough flavor too many caraway seeds Read More
Rating: 2 stars
02/15/2012
Recipe needs adjusting I made a lot of changes to this recipe. It was bland as written overly beefy and didn't properly thicken. 1. First I tried doubling the cornstarch and that didn't really help too much. I ended up adding about a tablespoon of flour mixed with a few tablespoons of water and that did the trick. 2. I doubled the paprika and mixed hot and sweet as the recipe recommended. I'm sure I used way more salt than called for. 3. I added peas to it just to give it some kind of veggie. 4. I used stewed tomatoes which are a little more flavorful than just diced. 5. It really just ended up tasting like a pot of beef. If I made this again I would have used mushroom broth instead of beef broth and added crimini mushrooms. 6. I've found that all the slow cooker recipes need more time to cook than suggested in the recipes. I'm sure this varies with the quality of your slow cooker. Mine is cheap so it probably takes longer. I cooked this on high for a good 6 or so hours. Pros: Easy inexpensive and pretty healthy! Cons: Too beefy needed a lot of changes Read More
Rating: 4 stars
02/11/2012
With some changes - Excellent! My mom always tells me to add to recipes for flavor. We like robust foods. So after reading some of the reviews I decided adding was a necessity. I prepared the meat as directed using a bit more of the Hungarian hot paprika Desert Spices (a blend of cumin coriander garlic black pepper and Cayenne ) light salt and pepper and a small amount of crumbled brown sugar. Topped the meat with large chunks of belll pepper and 2 minced onions. I sauteed plenty of garlic cloves and about a 1/4 onion with mushrooms and celery. Then added the diced tomatoes a teaspoon or so of tomato paste a 1/4 of the amount of beef broth the Worcestershire sauce and about 4 oz of merlot wine to simmer with Italian blend dry herbs. I poured this combo on top of the veggies in the crock pot. Added a bit of granulated garlic bay leaf pepper and let it cook! - I added as directed the corn starch. I coupled the Goulash with egg noodles lightly tossed with reduced fat sour cream and poppy seeds. Served each plate with the warm noodles covered in the Goulosh. Yummola! Pros: low fat and hearty Read More
Rating: 4 stars
02/03/2012
Easy & Delish! I was a little worried reading some of the previous reviews that were not as favorable. My husband is the cook in our house and he was quite pleased with this meal! It was spicy but in a really good way. Something I plan on making again and soon!! Pros: Recipe was easy and accurate Read More
Rating: 1 stars
01/15/2012
Just had my wife taste it.. wont ever make it again. Cons: and she almost gagged.. Read More
Rating: 2 stars
01/15/2012
Not that good not that good which pains me because i love goulash and Eating Well.. but this recipe fails.. sorry.. Pros: Meat is tender at the end... Cons: not a good flavor overall and ingredients too wet Read More
Rating: 1 stars
01/13/2012
Hungarian goulash meat doesn't have any coating on it and it uses potatoes not pasta and can't cook Hungarian food without adding sour cream to it or a lot of garlic. Read More
Rating: 2 stars
01/10/2012
Was in Budapest in October and had the real Hungarian goulash twice while there in some of their great and renowned restaurant. This recipe would make Hungarians angry. It is an insult to their style of cooking. So Please remove the word Hungarian from the recipe and simply state Goulash. Read More
Rating: 4 stars
12/19/2011
Very good but with a few changes! I also found this 'goulash' too thin for my liking so when it done I added instant potato flakes and it thickened nicely. Just kept adding until it seemed right. Wonderful flavours! Read More
Rating: 4 stars
11/17/2011
Very enjoyable I used crushed tomatoes which gives a more 'creamy' result and I left out the broth: my experience is that slow cooker dishes end up with more juice than you anticipate from the ingredients. I think that the bay leaves on top is a great idea. Pros: Easy recipe Read More
Rating: 1 stars
11/01/2011
Not Hungarian Goulash Ridiculous to call this a Hungarian Goulash. Forget caraway seeds and canned tomatoes! Make a flavorful sauce with lots of onions and paprika pepper cayenne and other seasonings. Add some sour cream at the end Read More
Rating: 4 stars
10/30/2011
Worcestershire sauce is never used in gulyas. Where in Hungary has that been used. Read More
Rating: 4 stars
10/30/2011
why over potato gnocchi or spaetzle everyone deviates from the real dish if that looks like goulash to you I think you need to reread where ever you got that recipe from. Ever heard of Hungarian paprika? The real one lol looks terrible Read More
Rating: 4 stars
10/30/2011
This was alright... as someone who really loves paprika I think this could have used a couple more tablespoons (I use a nice Hungarian sweet paprika from Penzey's) Also the sauce was thin even after the addition of the cornstarch. Next time I'll double the cornstarch/water mixture before adding it to the crock-pot so the sauce coats the noodles better. With some tweaks this will be a keeper. Read More
Rating: 4 stars
10/30/2011
The problem with this recipe which would also explain the reader comment about the sauce being thin - is the lack of onions. A good Hungarian Goulash with 2 lbs of beef should have at least 4-5 onions if not more. Corn starch might make the sauce thicker however it's really the cooking time that makes the goulash goulash. I will also have to agree with the critic of Worcestershire sauce - you shouldn't need anything other than some oil salt/pepper (very optionally caraway seeds I kind of dislike the idea) paprika powder onions and maybe a spoonful of tomato paste. Other than that it's all water time for cooking. Read More
Rating: 4 stars
10/30/2011
I live in Hungary... Hungarian goulash is thin it is eaten as a soup... not over noodles. Hungarian Porkolt is with noodles... not goulash. Therfore don't overdo the cornstarch as this is not supposed to be thick. Read More
Rating: 4 stars
10/30/2011
I liked it. No it is not Real Goulash. But I don't think Eating Well is trying to copy the authentic Goulash. This is just a light healthy version. Read More
Rating: 4 stars
10/30/2011
Awesome!! I don't really care if it's real goulash or not I just care how it tastes. This is a delicious filling meal I plan on eating again and again. Read More
Rating: 4 stars
10/30/2011
Everybody calm down! The definition of "goulash" has gotten to be pretty broad. Even in Hungarian cooking there are variations in recipes. My family is Hungarian to the "nth" and I remember as a child my mother making "Weiner Goulash" when things were tight (which was most of the time). As long as I have my trusty Hungarian paprika handy (sweet and sharp) -- and a BIG spoon -- I deem my dish "goulash". Read More
Rating: 4 stars
10/30/2011
Yummy! Ok so I have to admit that I didn't actually have caraway seeds so I didn't use those... and I only had Spanish paprika so I used that... and a little tablespoon of sour cream might have also made its way on to my plate (probably totally against the goulash rules)... but I thought it turned out really tasty! My husband even liked it... and he didn't use sour cream:) Read More
Rating: 4 stars
10/30/2011
I don't care what you call it we loved it. It's one of those comfort foods that works great on a cold winter day. We had it with noodles the first night and then the leftovers with mashed potatoes a few days later. Either way it was still good. We made it pretty much to the recipe on low for about 9 hours. It was extremely tender thick and flavorful. Will make it again! Read More
Rating: 4 stars
10/30/2011
I thought it was very tasty regardless of it's resemblance to true goulash. It took a bit more than the recommended amount of corn starch to thicken it up to my liking. I also added a bit of fat free sour cream to my plate. I suppose that's more like a paprikash or a stroganoff but I thought it added a bit of something nice to the flavor and the texture. Read More
Rating: 4 stars
10/30/2011
The smell of this dish met us as we walked through the back door...yummmmm. We enjoyed it with a loaf of crusty bread salad and a glass of merlot. My husband was quick to comment "this is a keeper". Read More
Rating: 4 stars
10/30/2011
Forgot the cornstarch part & the parsley. Didn't matter---yum! Served it over gnocchi and thought that was a perfect pairing. Skipped warming the broth/tomatoes mixture on the stove first---saw no need just dumped it all in on top of the meat/veg. Next time I will use something different than chuck probably a round steak for ease and fat content. Great comfort food perfect spicing we thought. Read More
Rating: 4 stars
10/30/2011
I put everything in the crockpot together didn't see a need to do part in pan first. I also didn't do cornstarch. I didn't have caraway so I used a bit of cumin. It came out okay not my favorite but edible. Read More
Rating: 4 stars
10/29/2011
I found that the taste of caraway overwhelmed the dish; perhaps this was because I ground the caraway seeds in a spice grinder rather than crushing them. Read More
Rating: 4 stars
10/29/2011
Sounds good but I've never had goulash with tomatos in it. Once upon a time had a wonderful recipe but over the years it's disappeared and since my memory is far from good I'm sure I'll make a beef soup. What I do remember is AT LEAST 4 large cloves of garlic - mmmmmmmm can smell it now Read More
Rating: 1 stars
10/29/2011
Unappealing I had high hopes about this recipe but it was very disappointing. I used regular paprika instead of Hungarian. It was fairly flavorless and everyone added extra salt and pepper to their portions. The liquid at the bottom of the bowl tasted too spicy. When I added the cornstarch mixture to the crockpot it didn't visibly thicken it at all. I added an extra tablespoon of cornstarch and 2 tablespoons of water but there was little change. I won't be making it again. Pros: Meat was tender Cons: Flavor wasn't yummy:( Read More
Rating: 4 stars
10/29/2011
Very Close to my recipe I have been making a version of Hungarian goulash for many years and it is still one of my family's favorites. This comes close becasue it uses some of the critical ingredients that give it that special taste. Caraway and the hot and sweet Hungarina papkikas are a must and should not be left out or substituted. That's what gives it such a spicy yet sweet kick. I also add a few pickled hot cherry peppers since my family likes it spicy! Pros: Much quicker to make but a little less beef flavor. Read More
Rating: 5 stars
10/29/2011
Yumsy! I thought this dish was absolutely delicious. I have never cooked in a crock pot (my mom had one when I was very young but we haven't used it in 10 years) and I can say without question that I will be using it at least once per week. Slow cooking is an excellent way to save money as you can buy cheaper cuts of meat but make them very tender. Will definitely make again.:) Pros: Quick preparation delicious flavour Cons: None that I can think of Read More
Rating: 5 stars
10/29/2011
Wonderful! This was my first recipe to try from the eatingwell website and it was great! I made sure that I used the Hungarian paprika and it was well worth it. I used just the hot version and I think next time I will split it half hot and half sweet and try that out. It was a great Sunday dinner! Read More
Rating: 1 stars
10/29/2011
This is anything but a Hungarian Goulash If you want a Hungarian goulash don't make this! I'm Hungarian so I know. Read More
Rating: 4 stars
10/29/2011
Not Bad This went over well with the family. It smelled delicious cooking all day. I do not care so much if it is "authentic" who is to say? Nobody "owns" the definition of goulash even Hungarians make it different than each other. What I want here is a little more flavor and a little thicker since adding the cornstarch seemed to imply thickening. Anyway I put this over egg noodles- and i think if I make it again I would actually just eat it plain as a soup- I also would use smoked paprika to bring some more flavor. Pros: Easy Cons: Thinner than I was wanting Read More
Rating: 4 stars
10/29/2011
Delicious I personally don't care if this isn't "authentic" Hungarian goulash it is still a delicious meal. However it was way too soupy. The cornstarch mixture didn't thicken up the sauce at all so we ended up just using a slotted spoon to serve with to avoid getting too much liquid and not enough meat. I also used a yellow pepper because that's what I had on hand. Next time I make this I'm not even going to bother adding the can of beef broth; I don't really think it adds anything extra to the meal other than liquid and seeing how much liquid we had leftover it's just a waste of broth. Pros: Filling hearty but light on calories Cons: Too soupy Read More