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All Day Hungarian Goulash

All Day Hungarian Goulash
This image courtesy of

Get the old world flavor of a traditional Hungarian goulash minus all the effort in the kitchen by preparing this simple slow cooker recipe. This All Day Hungarian Goulash basically cooks itself during the day, leaving you to get other things done. Then you can come home to a warm and delicious meal and enjoy it with your family. In our book there isn't anything much better than easy goulash recipes that taste great and are effortless to make. Give this dish a shot and you'll be convinced too!


  • Goulash generally means stew in many cuisines, and there are as many variations of the basic recipe as there are cooks who make them.  This combination is an easy favorite, but you may experiment with more or less paprika, different liquids, and adding sour cream or not as you like.

  • This image courtesy of Dane Soderquist for


Can't get enough goulash? Good thing there's more! Try the recipes in our collection right here!


Cooking Time8 hr 25 min

Cooking MethodSlow Cooker


  • 2 pounds stew meat, cut in 1-inch cubes
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1/2 teaspoon dry mustard
  • 1 cup water
  • 1/2 cup flour


  1. Spray insert for a 5-quart slow cooker with cooking spray.
  2. Place oil in a large skillet and heat over medium high. Cook meat in two batches to avoid crowding until lightly browned, about 8 minutes. Stir in onion, garlic, and caraway. Cook an additional 2 minutes. Place into slow cooker insert.
  3. Combine ketchup, Worcestershire sauce, paprika, brown sugar, salt, and mustard in a small bowl. Add liquid and stir, then pour over meat in the slow cooker. Cover and cook on low for 6 – 8 hours.
  4. When ready to serve, bring a large pot of water to boil and cook noodles per package directions. Place the flour into a small bowl and spoon in about 2 tablespoons of the juices from the cooker. Stir with a fork or whisk into a smooth slurry, then stir back into the cooker. Raise setting to high and cook covered for 15 minutes. 
  5. Serve the goulash over the cooked noodles and pass sour cream at the table if desired.



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I do like this recipe. I've used noodles as well as some spaetzle and it's indeed tasty. I'd like to try a bit hotter paprika the next time I make this, since it wasn't quite as hot as I was anticipating. It's a really good recipe and one I will definitely keep on file.

The color on this dish is beautiful and I'm betting it would be amazing over some roasted, baked, or boiled potatoes. Come to think of it, this would probably even work over rice. I'm not really familiar with the Hungarian Goulash etiquette, but I'm sure it's just as delicious as it appears to be.

I really liked this. I didn't have ketchup this time, so I swapped it with Dijon mustard. It worked well! The meat was very tender and delicious.

This was tasty! I was a fan. However, it seemed more like my mom's beef stroganoff rather than a Hungarian goulash. Either way though, it was tasty!

The meat was tender and delicious. A great weeknight meal!

The meat came out tender and it made for a nice meal, but was not my favorite goulash recipe of all time.

This is likely tasty, but it isn't even vaguely Hungarian.... more like German or Czech. In the Hungarian dish, (gulyas), no spice other than caraway seed is used. No flour, ever. No wine. It is not creamed with sour cream..... that's a paprikas (paprikash). Except in Szeged, where they are a bit strange and add carrot, no veggies other than onion and potato or (optional) green bell pepper, garlic, one cherry pepper and/or possibly tomatoes. It should be served thin like a soup, with spaetzle or csipetke noodles. If you like, sour cream can be made available at table for those who prefer a dollop on top. Finally, while the meat called for in this recipe will give you a tasty dish, the best is made with a mix of beef cuts, especially chuck, round, flank, skirt and heart. Slow cooking makes all tender. Jo etvagyat (good appetite to you!)

Chemiker Thanks for that interesting information! It's nice to hear from someone who really knows what's authentic or not. Anyway, it looks like you liked the recipe, so I'll give it a try. I love caraway seed. I never knew that was used in Hungarian cooking! Or that never flour ever!


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