Crock Pot Hungarian Goulash

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Things You’ll Need:

  • 2 to 3 lbs stew beef
  • cooking oil
  • flour
  • tomato sauce (8oz)
  • canned, sliced mushrooms (8oz)
  • 1 lg onion, chopped
  • 1 1/2 tsp dry mustard
  • black pepper, to taste
  • 2 tbs. paprika
  • about 2 tbs lemon juice
  • 1 can beef broth
  • 3 cloves garlic, crushed.
  • 8 oz or more egg noodles
  • skillet
  • slow cooker
  • hungariangoulash-main_Full.jpg


Preheat the skillet w/ enough oil to just cover the bottom. Dredge the stew beef cubes in flour. When the pan is hot, shake extra flour off the beef and cook stew beef in hot oil to brown it on all sides. As it is cooked, add the stew beef to the slow cooker.


Add onions, mushrooms, garlic, tomato sauce, paprika, lemon juice, dry mustard, and beef broth right on top of the beef. Stir to mix well.


Cover the crock and cook it on low for about 8 hours. The stew beef will become tender. The sauce will be thicker.

About 20 minutes before serving, boil water for noodles and cook noodles according to package directions. This recipe serves at least 6 people.


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