Slow Cooker Hungarian Goulash

Slow Cooker Hungarian Goulash


259 people made this

About this recipe: This is a dish that my aunt gave me. It takes awhile to make, but it is worth it. Hope you like it. Serve over spaetzle or rice.


Serves: 6 

  • 900g diced braising steak
  • 1 large onion, diced
  • 8 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 2 teaspoons Hungarian sweet paprika
  • 1/2 teaspoon mustard powder
  • 300ml water, divided
  • 4 tablespoons flour

Prep:15min  ›  Cook:10hr15min  ›  Ready in:10hr30min 

  1. Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 250ml water. Pour mixture over beef and onions.
  2. Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
  3. Mix remaining 60ml water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

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Reviews (12)


easy to prepare, tasted excellent - 07 Jul 2011


Menu-Starter:- Foolproof Cheese Souffle for Dummies - fantastic and so easy, dinner guests asked for seconds, good job i made extra, added chopped chorizo and some paprika to make it a Hungarian twist to it. Mains :- Slower Cooker Hungarian Goulash - yummy added extra paprika and some peppers, so tasty and simple to prep, served with olive bread, buttered pasta and sauted courgettes with garlic. Pud - Choc Chestnut Cake, decadent and so rich, used half Cadbury dairy milk choc. I LOVE THIS WEBSITE xxxx - 16 Feb 2014


The first attempt I liked it but had used tomato sauce instead of ketchup and found it tasted too much of tomatoes and also too sweet and salty. Second attempt - I used ketchup, left out the sugar and reduced the salt by half. I also replaced the water with beef stock and added green peppers, also including a little garlic salt. With these changes I am well impressed with the result and so was my son - really tasty and will certainly be on the menu on a regular basis. - 10 Mar 2015

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