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Slow-Cooked Hungarian Goulash

The tasty family dish boasts a rich creamy sauce certain to satisfy goulash lovers. I enjoy sharing recipes with friends and family and this one's great for potluck suppers, too. Garnish with fresh parsley for flavor and color. —Jackie Kohn, Duluth, Minnesota
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    8 servings

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 sour cream
  • Hot cooked egg noodles
  • Minced fresh parsley, optional

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. Garnish with parsley if desired.
  • 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; add broth if necessary. Remove from heat; stir in sour cream.
Nutrition Facts
1 cup: 224 calories, 8g fat (5g saturated fat), 83mg cholesterol, 339mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 27g protein.

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Reviews

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Average Rating:
  • TheaB
    Mar 17, 2018

    No comment left

  • Jenny
    Feb 22, 2018

    No comment left

  • Ryan
    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.

  • bakesalittle
    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.

  • Igraine32
    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
    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
    Mar 18, 2014

    It was good, but bland.

  • cindyscioli
    Jan 12, 2014

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

  • becky1789
    Oct 15, 2013

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

  • Hannelie
    Aug 28, 2013

    No comment left