Slow-Cooked Hungarian Goulash Recipe
Slow-Cooked Hungarian Goulash Recipe photo by Taste of Home
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Slow-Cooked Hungarian Goulash Recipe

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3.5 30 35
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A great family dish, Jackie Kohn's recipe boasts a rich creamy sauce certain to satisfy goulash lovers. “I enjoy sharing recipes with friends and family,” says the Duluth, Minnesota cook, “and this one's great for pot-luck suppers, too.” TIP: Garnish with fresh parsley for flavor and color. —Jackie Kohn, Duluth, Minnesota
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 6-8 servings


  • 2 pounds beef top round steak, cut into 1-inch cubes
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons paprika
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 bay leaf
  • 1 cup (8 ounces) sour cream
  • Hot cooked egg noodles

Nutritional Facts

1 cup: 224 calories, 8g fat (5g saturated fat), 83mg cholesterol, 339mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 27g protein.


  1. Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender.
  2. Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles.
  3. Freeze option: Before adding sour cream, cool stew. Freeze stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Remove from heat; stir in sour cream. Yield: 6-8 servings.
Originally published as Hungarian Goulash in Quick Cooking January/February 2006, p56

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Igraine32 User ID: 7006585 224579
Reviewed Apr. 9, 2015

"The recipe as written is bland. This was delicious after my fixes. I followed the recipe once. This time, I added two cloves of garlic then braised the meat and deglazed the pan with the tomatoes. That was intentional. When I reached for my paprika, I found I was out. I used chili powder instead. Happy accident. I will never use paprika in this again. Maybe that disqualifies it as goulash, but I don't care, it was way better this way."

chixabomb User ID: 8229841 218851
Reviewed Jan. 25, 2015

"Rivalled my Slovenian mother in laws. I used moose instead of beef because we are a family of hunters. I added two beef bullion cubes and a cup of water to the slow cooker, along with two additional tbsp of flour and skipped the sour cream all together. Would use this recipe again!"

HEXA User ID: 7635575 76844
Reviewed Mar. 18, 2014

"It was good, but bland."

cindyscioli User ID: 2510179 207572
Reviewed Jan. 12, 2014

"Made this just as the recipe said and it was delicious!"

becky1789 User ID: 7220904 69567
Reviewed Oct. 15, 2013

"I really liked this. A good dish for the winter months. Creamy and mild in taste. Had with egg noodles."

karriefother User ID: 3713474 62156
Reviewed Jan. 5, 2013

"My family enjoyed this recipe very much. I like the simplicity of it"

Rockamama User ID: 1263362 62155
Reviewed Sep. 27, 2012

"Out of 7 reviews, I only see 2 that give this recipe higher stars, and both of those reviews had to "tweak" the recipe. I won't be making this."

lokki1999 User ID: 988003 135489
Reviewed Jun. 28, 2012

"I used a 10 oz. can of Rotel diced tomatoes with green chili's and 1/2 can tomato sauce with green chili's to give it some twang!"

lauraber User ID: 5795227 66864
Reviewed May. 21, 2012

"It was simple but bland."

remidog User ID: 5977408 135487
Reviewed Feb. 27, 2012

"I made this and it turned out very very runny. Before feeding it to my boyfriend I had him taste it. He couldn`t spit it out fast enough."

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