Slow Cooker Hungarian Goulash
Hungarian goulash is often served with prepared spaetzle (German dumplings) or hot buttered egg noodles and cucumber salad. Make the cucumber salad in advance of preparing the goulash so that the cucumbers marinate in the dressing while you make the stew.
Serves: 6Hands-on: 10 minutesTotal: 8 hours 50 minutesDifficulty: Easy
- 1 medium green bell pepper, seeded and diced
- 4 large potatoes, peeled and diced
- 3 strips bacon, cut into 1-inch pieces
- 1 large yellow onion, peeled and diced
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. sweet paprika
- 2½ lbs. beef round steak
- 1 clove of garlic, peeled and minced
- ⅛ tsp. chopped caraway seeds
- 2 cups beef broth
- 1 can (15 oz.) diced tomatoes
- ¾ tsp. salt
- ½ tsp. ground black pepper
- Add the bell pepper, potatoes, bacon, onion, and oil to the slow cooker; stir to mix. Cover and cook on high for 30 minutes or until the onion is transparent and the fat is rendering from the bacon. Stir in the paprika. Trim the beef of any fat and cut it into ½-inch cubes. Stir the beef into the vegetable mixture in the slow cooker along with the garlic and caraway seeds. Cover and, stirring occasionally, cook on high for 15 minutes.
- Reduce the heat of the slow cooker to low. Pour in the beef broth and tomatoes. Cover and cook on low for 8 hours or until the beef is tender and the potatoes are cooked through. Add salt and pepper.