PAPRIKA is the star in Hungarian Goulash! It is a delicious dish, traditionally served over spaetzle or flat noodles. There are many variations of Hungarian Goulash! You can vary this recipe by adding a little more or little less meat. I used stew meat since the crockpot makes meat so tender! This recipe has a yummy taste of sour cream stirred in at the last half hour, or you can serve a dollop of sour cream on top as pictured.
Using the crockpot (slow cooker) makes this super EASY to do!
There is a dish called AMERICAN GOULASH or AMERICAN CHOP SUEY but that is usually made with elbow macaroni, ground beef, and tomato sauce. It is not the same as this one.
Some German Goulash recipes have caraway seeds, which you can add to this if you want.
I’m a big fan of PAPRIKA and not just for garnish, but for flavor!
I’ve had this recipe in my recipe box for many years! I marked it with the word “Great!” and really forgot about it! Glad I found it again!
My husband thinks this is so tasty! So do I!
Hungarian Goulash in the Crockpot
- Crockpot (Slow Cooker)
- 1 pound round steak cut into cubes, or use stew meat
- 1 cup onions chopped
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- ½ cup celery chopped
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon thyme
- 1 bay leaf
- 1 can (12 ounces) tomatoes diced
- 1 cup sour cream
- In the crockpot, mix together the steak, onions, and garlic.
- Stir in the flour to coat the steak.
- Stir in all the remaining ingredients except the sour cream.
- Cover and cook on LOW for 7-10 hours, or on HIGH for 5-6 hours.
- 30 minutes before serving, stir in the sour cream if you would like the sour cream to be mixed in. Alternatively, serve the Hungarian Goulash with a dollop of sour cream on top.
- Serve over flat noodles. (or spaetzle, rice, or mashed potatoes if you prefer)