Slow Cooker

Goulash Recipe

August 19, 2019
8 Ratings
Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 2 hours 30 minutes
  • Serves 4 to 6
What You'll Need
  • 2 pounds beef chuck, cut into 1 to 2–inch pieces
  • 1 cup unbleached all-purpose flour
  • 1 to 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 tablespoons vegetable or other neutral-flavored cooking oil
  • 2 large onions, sliced
  • 1/2 cup ketchup or tomato sauce
  • 1/4 cup apple cider vinegar
  • 2 teaspoons smoked or sweet paprika
  • 1/2 teaspoon hot paprika
  • 3/4 teaspoon ground mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 cup water or beef stock, plus more as needed
  1. Mix flour, salt, and pepper in a large plate or shallow, wide glass dish. Cover meat in a light dusting of flour mixture.
  2. Heat the oil in a wide pan over medium-high heat. Working in batches, sear meat on all sides until brown and slightly caramelized. Add additional oil as needed. Remove from pan and set aside.
  3. Add sliced onions to pan and sauté for 8 to 10 minutes, until translucent, scraping up brown bits as you go.
  4. While onions are cooking, combine ketchup, apple cider vinegar, spices, Worcestershire sauce, brown sugar, and 1 cup water or stock in a small bowl. Add this sauce to pan with onions and simmer 1 to 2 minutes.
  5. Add seared meat back to the pan, lower heat to low, and simmer for 2 to 2 1/2 hours, or until meat is tender. Add more water or stock as needed.
  6. Serve with egg noodles or rice.

See what other Food52ers are saying.

  • Brenda Keller
    Brenda Keller
  • Gwen Gonzalez
    Gwen Gonzalez
  • Peter Ruboczki
    Peter Ruboczki
  • Veron Varga
    Veron Varga
  • Smaug

8 Reviews

Andrew B. September 22, 2023
This is not a goulash. Real Hungarian Goulash is a soup.
kathy September 8, 2019
You did not specify whether to cook with lid on or off. Also, prep time is more than 10 minutes, I had to brown the meat in 3 batches and that takes time. We enjoyed it and will make again.
Brenda K. September 1, 2019
This recipe was in the FIRST Betty Crocker cookbook that I ever got and, yes, it is an Americanized version of goulash. But it is delicious and tasty to the palate that was raised in that era. I understand revisiting old standby recipes, just like old friends. I think this is on my menu for this week! Thanks for reminding me!
Gwen G. August 27, 2019
Not so good. It tasted like meatloaf. I followed the recipe measurements exactly. Sweet, vinegary, almost ketchupy, and I didn't use ketchup. Oh well, I will keep trying to find a good goulash recipe.
Peter R. August 21, 2019
Gulyás is a traditional Hungarian SOUP. You got this all wrong!!!
Smaug August 21, 2019
There was a story witth the recipe- it came from a Betty Crocker cookbook from the 50's, authenticity isn't to be expected. Hard to say what's "authentic" anyway- the dish has been made in Hungary, and in various versions all over Europe, for hundreds of years- long before paprika or tomatoes were known there- and has gone through any number of iterations.
Chuck Z. November 16, 2019
find something else to complain about ffs
Veron V. August 21, 2019
This is not hungarian gulyas. It is actually a soup. This is american goulash which is more like a casserole