Grandpa’s Slow-Cooked Hungarian Goulash

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There’s nothing quite like a comforting, hearty meal to bring back cherished memories, and Grandpa’s Slow-Cooked Hungarian Goulash does just that. This nostalgic dish, rich with history and flavor, is perfect for those cozy evenings when you want to treat yourself and your loved ones to something truly special.

For the uninitiated, Hungarian Goulash is a slow-cooked stew made with tender chunks of beef, onions, and a generous helping of paprika. It’s a time-honored classic that has been passed down through generations, and today, we’re sharing Grandpa’s secret recipe with you.

Before we delve into the nitty-gritty, let’s first take a moment to appreciate the rich, earthy flavors of this dish. The combination of sweet, smoky paprika, tender beef, and a hint of caraway seeds creates a symphony of flavors that will transport you straight to the heart of Hungary.

The Slow-Cooker: Your Best Friend in the Kitchen

One of the key factors that sets Grandpa’s Slow-Cooked Hungarian Goulash apart from the rest is the use of a slow-cooker. By allowing the dish to cook low and slow for hours, the flavors meld together in perfect harmony, creating a delectable, melt-in-your-mouth stew that will have everyone asking for seconds.

Not only does the slow-cooker make this dish incredibly flavorful, but it also makes it effortless to prepare. Simply add the ingredients, set the timer, and let the magic happen while you go about your day.

Choosing the Right Cut of Beef

When it comes to Hungarian Goulash, the choice of beef is crucial. Opt for a well-marbled, boneless chuck roast to ensure that your goulash turns out tender and succulent. This cut of meat is perfect for slow cooking, as it contains enough fat to keep the beef moist and flavorful throughout the cooking process.

A Flavorful Love Affair: Paprika and Caraway Seeds

The soul of Hungarian Goulash lies in its signature blend of spices. Paprika is the undisputed star of the show, lending its sweet, smoky flavor to the dish. Caraway seeds, with their earthy, slightly bitter taste, provide the perfect counterpoint to the paprika’s sweetness.

To elevate your goulash even further, consider using authentic Hungarian paprika. The difference in flavor is truly remarkable, and it’s a small detail that can make a world of difference in your final dish.

Grandpa’s Slow-Cooked Hungarian Goulash

Course: Main CourseCuisine: Hungarian


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Cooking time




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A perfect blend of spices and tender beef, this dish is sure to become a family favorite.


  • 2 lbs beef chuck, cut into 1-inch cubes

  • 2 tbsp vegetable oil

  • 2 large onions, chopped

  • 2 cloves garlic, minced

  • 2 tbsp sweet paprika

  • 1 tsp caraway seeds

  • 1 (14.5 oz) can diced tomatoes

  • 3 cups beef broth

  • 2 bell peppers, chopped

  • Salt and pepper, to taste

  • 1/4 cup fresh parsley, chopped


  • In a large skillet, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Transfer the browned beef to the slow cooker.
  • In the same skillet, sauté the chopped onions until they are softened and slightly golden. Add the minced garlic and cook for another 1-2 minutes, stirring frequently. Transfer the onion mixture to the slow cooker.
  • Add the sweet paprika, caraway seeds, diced tomatoes, and beef broth to the slow cooker. Stir to combine, then cover and cook on low for 4 hours.
  • After 4 hours, add the chopped bell peppers to the slow cooker. Season the goulash with salt and pepper to taste. Cover and continue cooking for an additional 30 minutes to 1 hour, or until the beef is tender and the peppers are cooked through.
  • Once the goulash is done cooking, stir in the chopped fresh parsley.
  • Serve hot over egg noodles, mashed potatoes, or with crusty bread for dipping.


  • Goulash can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • For a thicker sauce, mix 1 tbsp of cornstarch with 1 tbsp of water and stir into the goulash during the last 30 minutes of cooking.

Grandpa’s Slow-Cooked Hungarian Goulash pairs wonderfully with a variety of side dishes. For a traditional Hungarian meal, serve the goulash over egg noodles or with a side of nokedli (Hungarian dumplings). Mashed potatoes or a crusty bread also make excellent accompaniments, as they help to soak up the rich and flavorful sauce. A light cucumber salad or a tangy sauerkraut salad can provide a refreshing contrast to the hearty goulash.

Jamie Anderson
Jamie Anderson
Hey there! I'm Jamie Anderson. Born and raised in the heart of New York City, I've always had this crazy love for food and the stories behind it. I like to share everything from those "Aha!" cooking moments to deeper dives into what's really happening in the food world. Whether you're here for a trip down culinary memory lane, some kitchen hacks, or just curious about your favorite eateries, I hope you find something delightful!

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