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There are many versions of Hungarian Goulash. But in America it’s typically made as a stew and served with some form of pasta. Here is a version that is close to the authentic Hungarian version, but still good for the American crock-pot or slow cooker.

Hungarian Goulash Recipe for a Slow Cooker

1 tablespoon Olive Oil 

2 tablespoons Butter 

2 Yellow Onions, chopped 

1 clove Garlic, minced

1 Bell Pepper, chopped

1/2 cup Baby Carrots

1/4 cup green Peas

2 Pound Beef Chuck Roast 

1 tablespoon Tomato Paste 

2 tablespoon Seasonest Soul Food Seasoning Blend 

1 ½ cups of Organic Beef Stock

Egg Noodles or Pasta, prepared

Heat a small stock pot or other large pot and then add olive oil and butter. Once the butter is melted, add onions and bell pepper.  Cook until translucent, stirring occasionally. It can take about 5 minutes or more, so a little patience is required.

Stir in minced garlic and continue frying for another couple of minutes to cook the garlic.

Put this mixture in the slow cooker along with drippings.

Rinse and slice the Beef Chuck Roast into ¼” thick slices. Add to slow cooker. 

Add the tomato paste and Seasonest Soul Food Seasoning Blend.

Pour in beef stock, mix well.

Add carrots and peas on top and cover.

Set slow cooker to low and cook for 7 – 10 hours.

When it is time to eat, boil water and make your noodles or pasta. Spaghetti noodles work well if you’re not crazy about egg noodles.

Ladle a big scoop of goulash onto the noodles, sprinkle with parsley. Serve with plenty of freshly baked bread, butter and a side salad.

The Hungarian Goulash Controversy

People take their goulash very seriously. Some will angrily say it is supposed to be a soup and others say the pasta should be put into the goulash to soak up all the liquid before its removed from the heat. Goulash is great served in numerous ways. It is best to try them all and rejoice over all the flavor in your life.