Slow-Cooked Hungarian Goulash Recipe

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

Slow-Cooked Hungarian Goulash Recipe

Read Reviews
4 32 37
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours

Ingredients

  • 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

Directions

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.
Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles.
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: 8 servings.
Originally published as Hungarian Goulash in Quick Cooking January/February 2006, p56

Nutritional Facts

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

  • 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
  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: 8 servings.
Originally published as Hungarian Goulash in Quick Cooking January/February 2006, p56

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Reviews forSlow-Cooked Hungarian Goulash

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MY REVIEW
Ryan User ID: 9243868 272678
Reviewed Sep. 5, 2017

"Jackie Kohn's recipe? That's weird. Was she writing recipes for the 1980's cookbooks that came with crock-pots? Just wondering, because that's where I got this exact recipe from.

Someone said it's a little bland, to fix that, up the spice amounts some. It also helps if your spices are less than 6 months old, which mine usually aren't. I also use elbow noodles rather than egg noodles and I mix them in to the Goulash rather than serving it over the noodles. This recipe is also missing one thing that all Hungarian Goulash has and that's crushed Caraway. I haven't tried it with that yet so I can't tell you how much to use."

MY REVIEW
bakesalittle User ID: 8907904 272619
Reviewed Sep. 4, 2017

"This was delicious. My family thoroughly enjoyed it. The slow cooker made a tough cut of beef quite tender and edible. I cooked it the maximum time. Served it with egg noodles. It was consumed in no time. I'm now using an Instant Pot so will try it out in that the next time I make it."

MY REVIEW
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."

MY REVIEW
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!"

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

"It was good, but bland."

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

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

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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!"

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