Hungarian Goulash

Submitted by Vicky Truss

Hungarian Goulash

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Serving: 6
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes


  • 1kg chuck steak diced
  • 1 brown onion diced
  • 1 clove of garlic crushed
  • 2 tablespoons plain flour
  • 1/4 teaspoon dried thyme
  • 1 tablespoon smoked paprika
  • 400g tin diced tomatoes
  • Salt and pepper to season
  • 1 or 2 bay leaves
  • 1 cup sour cream


  • Add onion, garlic and beef to slow cooker
  • Add flour and stir to combine
  • Add tomatoes, bay leaves, thyme, paprika and Salt and pepper
  • Stir to combine
  • Cook on high for 4 hours or low for 8 hours
  • Add sour cream half an hour before serving
  • Serve with rice, pasta or anything else you like

6 thoughts on “Hungarian Goulash”

  1. Made this today, added a green and a red pepper, and a couple of beef stock cubes. Left out the cream just because I didn’t have any in. Family loved it. Will definitely make again.

  2. This is so good, I made it yesterday with oyster blade as I didn’t have any chuck. Husband raved about it & has requested it again. Yummy. Has definitely become a family favourite.

  3. This converts very easily to gluten free by substituting plain gluten free flour. I used the Aldi plain flour and it made a lovely thick sauce with good flavour (no raw, beany or soy aftertaste). Just delicious. You could add a beef stock cube (I will next time), although it is fine without it. Will make it again.

  4. I think I will make this one quite regularly, especially in the cooler months. The whole family enjoyed it, even my very fussy 10 year old. I served it with mashed potato and steamed broccoli, very yummy and great for leftovers.

  5. Really good! I added some veg (mushrooms and carrots) and a stock cube. I did think it needed some salt at the end – and we enjoyed adding a little chilli powder.

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