Go Back
+ servings
Print
Crockpot slow cooker goulash over noodles

Slow Cooker Beef Goulash

A recipe for beef goulash made in a slow cooker or crockpot.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Servings 6 people
Author Renee

Ingredients

  • 3 pounds boneless beef chuck blade, or cross rib roast, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 3 onions thinly sliced
  • 4 cloves garlic minced
  • 1 teaspoon dried marjoram or oregano
  • 1 teaspoon caraway seeds optional
  • Salt and pepper
  • 2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 1 1/2 cups beef broth
  • 1/4 cup tomato-based chili sauce
  • 1 tablespoon sweet paprika
  • 1 tablespoon freshly squeezed lemon juice
  • 1 red bell pepper thinly sliced
  • 2 tablespoons chopped fresh dill or parsley
  • Sour cream

Instructions

  1. Place beef in a 5- to 6-quart slow cooker. In a skillet, heat oil over medium heat. Add onions, garlic, marjoram, caraway seeds (if using), 1 teaspoon salt, 1/4 teaspoon pepper, and tomato paste; cook, stirring occasionally, for 5 minutes. Stir in flour. Whisk in broth and chili sauce, scraping up brown bits from bottom of pan; bring to a boil. Pour over beef and stir well. Cover and cook on low for about 8 hours or on high for about 4 hours, until beef is tender.
  2. In a small bowl, combine paprika and lemon juice until smooth. Stir into slow cooker, along with red pepper. Cover and cook on high for 20 minutes, until red pepper is tender. Stir in dill. Serve garnished with a dollop of sour cream. Serves 6.

Recipe Notes

Recipe ©copyright 2012 Sally Vaughan-Johnston and The Best of Bridge Publishing Ltd. from the Best of Bridge Slow Cooker Cookbook. Used with permission by Robert Rose, Inc.