Description
Hungarian comfort shines through this hearty crockpot goulash, blending tender beef, rich paprika, and slow-simmered vegetables. Warm spices and home-style cooking invite souls to savor classic European flavors you’ll crave again and again.
Ingredients
Scale
Meat Ingredients:
- 2 lbs (907 g) beef chuck, cubed
- 0.5 lbs (227 g) pork shoulder, cubed
Vegetable Ingredients:
- 2 large onions, chopped
- 3 bell peppers, diced
- 4 garlic cloves, minced
- 2 tomatoes, chopped
Seasoning and Liquid Ingredients:
- 2 tbsp (30 ml) paprika
- 1 tbsp (15 ml) caraway seeds
- 1 tsp (5 ml) salt
- 0.5 tsp (2.5 ml) black pepper
- 1 cup (240 ml) beef broth
- 0.5 cup (120 ml) red wine
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) worcestershire sauce
- 2 bay leaves
- 1 tbsp (15 ml) olive oil
Instructions
- Prepare a large skillet and heat olive oil over medium-high heat to achieve a golden sear on the cubed beef and pork, creating a rich caramelized exterior that locks in deep flavor.
- Transfer the beautifully browned meat into the crockpot, ensuring no juicy bits are left behind in the skillet.
- In the same skillet, sauté chopped onions, bell peppers, and minced garlic until they become translucent and aromatic, releasing their natural sweetness.
- Add the sautéed vegetables to the crockpot with the meat, creating a robust flavor foundation.
- Sprinkle paprika, caraway seeds, salt, and black pepper directly over the meat and vegetable mixture, ensuring even distribution of spices.
- Pour beef broth, red wine, tomato paste, and Worcestershire sauce into the crockpot, whisking gently to combine all liquid ingredients.
- Drop in the bay leaves, which will infuse the goulash with a subtle herbal essence during cooking.
- Cover the crockpot and set to low heat, allowing the stew to simmer and develop complex flavors for 6-8 hours until the meat becomes incredibly tender.
- Chop fresh tomatoes and add during the last hour of cooking to maintain their vibrant texture and fresh taste.
- Remove bay leaves before serving, and let the goulash rest for 10 minutes to allow flavors to meld perfectly.
Notes
- Sear meat meticulously to develop deep, caramelized flavor profiles that elevate the entire dish’s richness and complexity.
- Use high-quality paprika for authentic Hungarian flavor, preferably sweet Hungarian paprika for traditional taste and vibrant color.
- Experiment with meat variations like adding lamb or using only beef for different texture and flavor nuances, keeping cooking times consistent.
- Transform into gluten-free version by ensuring all liquid ingredients are certified gluten-free and checking paprika and seasoning labels carefully.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Hungarian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg