Hungarian Beef Goulash

Hungarian Beef Goulash

5 from 1 vote
Serving: 4
Prep Time 15 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 30 minutes


  • 900g beef chuck steak
  • 2 tbsp. sweet paprika
  • 2 tsp. caraway seeds
  • Salt and pepper
  • 2 medium onions
  • 2 x medium potatoes
  • 1 red pepper
  • 3 garlic cloves
  • 1 tsp. Worcestershire sauce
  • 2 bay leaves
  • Small handful freshly chopped parsley
  • 1 tbsp. corn starch mixed with 2 tbsp. water
  • 400ml beef stock
  • 1 x 400g tin chopped tomatoes


  • Mince the garlic cloves. Slice the onions into half-moons. Slice the pepper in half, remove the seeds and pith and dice the flesh. Dice the beef steak.
  • Put the beef in the bottom of a slow cooker.
  • Crush the caraway seeds in a pestle and mortar or spice grinder. Sprinkle over the beef along with the paprika. Toss to coat.
  • Top the beef with the sliced onions and diced pepper.
  • Combine the chopped tomatoes, minced garlic cloves, Worcestershire sauce and beef stock in a large saucepan. Bring to a simmer and season well with salt and pepper.
  • Pour the tomato sauce over the beef and vegetables and place the bay leaves on top.
  • Cover and cook on low for 7-8 hours until the beef is soft and tender.
  • Remove the bay leaves and stir in the parsley and corn starch mixture.
  • Cook for 10-15 minutes until the sauce is thickened and then serve immediately.

5 thoughts on “Hungarian Beef Goulash”

  1. 5 stars
    Delish. Definately a keeper that I’ll happily make again. Added an extra tablespoon of sweet paprika and was perfect!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top