- Pressure Cooker
- Slow Cooker
This Hungarian Goulash is a deep, smoky beef stew that you can make quickly in your pressure cooker or let it simmer all day in your slow cooker. The result is a tender, delicious meal that can be served over rice, potatoes or egg noodles.
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What is Hungarian Goulash?
Hungarian Goulash bears no resemblance whatsoever to the pot of macaroni with beef and tomatoes that many Americans call Goulash (or American Goulash). Authentic Hungarian Goulash is a soup or stew of meat and vegetables, seasoned with paprika that originated in Hungary centuries ago. It’s full of tender meat morsels coated in a smoky intense sauce that works perfectly over egg noodles, spaetzle, rice or potatoes.
Key Ingredients in Goulash
Hungarian Goulash originated with Hungarian cow herders who would make a stew and dehydrate it to carry along on their journey, requiring just water to re-hydrate the stew and have a hearty meal. Traditionally this stew would have been made with beef or pork, and either can be used today. While there are always onions in a goulash, you’ll find various other vegetables in different versions of goulash. This recipe includes roasted red peppers which add to the deep roasted flavor, and a potato, which when crushed at the end, helps to thicken the stew. There are no rules though, so add whichever vegetables you like. The one ingredient that is always in Hungarian Goulash is paprika. In general, there are three varieties of paprika – hot, smoked and sweet. Sweet paprika is not sweet with sugar – it’s just not hot with spicy heat or smoky in flavor. It’s the sweet paprika that is usually used in Goulash.
Important Step: Browning
Browning the meat for the Goulash is a very important step, giving the meat flavor and a more appealing appearance. If your pressure cooker or slow cooker does not have a browning function (or you’d just prefer a bigger surface area for browning in fewer batches), use a large sauté pan for the job. Do yourself a favor and don’t over-crowd your pan. Over-crowding just leads to moisture accumulating in the pan and prevents proper browning. You’ll end up boiling your meat instead. It takes time and patience to brown properly, but it’s really the only step that needs your attention so take your time to do it right.
Important Step: Deglazing
The other advantage to browning your meat well in step one is that you’ll have more brown morsels on the bottom of the pan. Then, by deglazing the pan, you’ll incorporate even more flavor into your goulash sauce. Keep your pan at medium to medium-high heat and sauté your vegetables, tomato paste and spices. Then, add the white wine or dry vermouth and scrape up those brown morsels on the bottom of the pan. Use a flat deglazing spatula for best results and enjoy how deglazing also cleans your pan. Then, transfer the sauce and browned beef to the cooker and continue onward.
Pressure Cooker or Slow Cooker Goulash
You’ll find recipes for both these appliances down below. The difference? About three and a half to seven and a half hours! That is honestly the biggest different between the two. The pressure cooker will give you just as tender results as the slow cooker, and the slow cooker will give you just as delicious a sauce as the pressure cooker. Why use one over the other? You might not have one of these two appliances (which will make your decision really easy), or you might find that a longer cooking time works better into the schedule of your day than just 20 minutes of cooking time. It’s always good to have options.
What to Serve with Goulash
Traditional Hungarian Goulash would probably be served over spaetzle – a small noodle or dumpling made with eggs – but you could ladle it over egg noodles, rice or mashed potatoes and be very happy. Prepare a simple green salad to go alongside and you’ve got everything you need for a nice balanced meal.
How to Store Goulash
If you have any leftovers, store them in the refrigerator for up to five days, or freeze it for up to 3 months. When re-heating, thin with a little water or more stock and enjoy!
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Hungarian Beef Goulash - Pressure Cooker
Nutrition InfoPrint Recipe
- Prep Time: 30 m
- Cook Time: 18 m
- Total Time: 48 m
- Servings:
6
Ingredients
- 1 tablespoon bacon grease or vegetable oil
- 2 pounds boneless beef chuck cut into ½-inch pieces
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon caraway seeds
- 3 tablespoons Hungarian sweet paprika
- ½ cup white wine or dry vermouth
- 1 (14-ounce) can diced fire-roasted tomatoes
- 2 tablespoons tomato paste
- ½ cup roasted red peppers diced
- 1 russet potato peeled and cut into chunks
- ½ cup beef stock
- 1½ teaspoons salt
- Freshly ground black pepper
- ½ cup chopped fresh parsley
Instructions
- Pre-heat the pressure cooker using the Brown/Sauté setting.
- Heat the bacon grease or oil and in batches, brown the beef on all sides. Remove the browned beef to a plate and set aside.
- Add the onion, garlic, and caraway seeds to the cooker and sauté for a few minutes. Add the tomato paste and cook for a few more minutes. Add the paprika and cook for another minute.
- Add the white wine to the cooker and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the cooker. Add the tomatoes, roasted peppers, potato, beef stock and salt. Season with freshly ground black pepper and return the beef to the cooker. Lock the lid in place.
- Pressure-cook on HIGH for 18 minutes.
Let the pressure drop NATURALLY and carefully remove the lid. (If the pressure hasn't completely dropped after 15 minutes, release any remaining pressure with the QUICK-RELEASE method.)
- Stir the goulash well as you mix in the parsley. This will break the potato a little and thicken the goulash. Season to taste with salt and freshly ground black pepper. Serve over mashed potatoes or egg noodles.
Enjoy,
If you made this recipe, please add your comments and ratings below.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Hungarian Beef Goulash - Pressure Cooker on Blue Jean Chef. Thank you!
Nutrition Facts
Hungarian Beef Goulash - Pressure Cooker
Amount Per Serving
Calories 383Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g45%
Trans Fat 1g
Cholesterol 107mg36%
Sodium 1060mg44%
Potassium 915mg26%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 4g4%
Protein 32g64%
Vitamin A 2573IU51%
Vitamin C 18mg22%
Calcium 84mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Hungarian Beef Goulash - Slow Cooker
Nutrition InfoPrint Recipe
- Prep Time: 30 m
- Cook Time: 4 h
- Total Time: 4 h 30 m
- Servings:
6
Ingredients
- 1 tablespoon bacon grease (or vegetable oil)
- 2 pounds boneless beef chuck cut into ½-inch pieces
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon caraway seeds
- 3 tablespoons Hungarian sweet paprika
- ½ cup white wine
- 1 (14-ounce) can diced fire-roasted tomatoes
- 2 tablespoons tomato paste
- ½ cup roasted red peppers diced
- 1 russet potato peeled and cut into chunks
- 2 cups beef stock
- 1½ teaspoons salt
- Freshly ground black pepper
- ½ cup chopped fresh parsley
Instructions
- Pre-heat the slow cooker for at least 20 minutes to get it warm.
- Pre- heat a large sauté pan over medium-high heat. Add the bacon grease or oil and working in batches, add the beef cubes and brown on all sides. Remove the browned beef from the pan and set aside.
- Add the onion, garlic, and caraway seeds to the sauté pan and sauté for a few minutes. Add the tomato paste and cook for a few more minutes. Add the paprika and cook for another minute.
- Add the white wine to the pan and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the pan. Add the tomatoes, roasted peppers, potato, beef stock and salt and bring to a simmer. Season with freshly ground black pepper and transfer the mixture to the warmed slow cooker. Add the browned beef to the slow cooker and stir everything together. Cover.
- Slow cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
- Stir the goulash well as you mix in the parsley. This will break the potato a little and thicken the goulash. Season to taste with salt and freshly ground black pepper. Serve over mashed potatoes or egg noodles.
Enjoy,
If you made this recipe, please add your comments and ratings below.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Hungarian Beef Goulash - Slow Cooker on Blue Jean Chef. Thank you!
Nutrition Facts
Hungarian Beef Goulash - Slow Cooker
Amount Per Serving
Calories 391Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g45%
Trans Fat 1g
Cholesterol 107mg36%
Sodium 1178mg49%
Potassium 1026mg29%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 4g4%
Protein 33g66%
Vitamin A 2573IU51%
Vitamin C 18mg22%
Calcium 89mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments (12)Post a Reply
How long should the golaush be cooked in the slow cooker?
Reply
On top of the recipe title are two tabs for different cooking versions of this recipe. If you click on the slow cooker tab you will see the directions. You will want to slow cook the goulash at 4 to 5 hours on High or 8 to 10 hours on low.
Reply
Delicious!!! YUM YUM 😋. AND ADDITION TO THIS COMMENT: LOVEEEEEE HAZEL & LULU. They are PRECIOUS!Reply
Hi Meredith – first I must tell you I enjoy receiving your Blue Jean Ched email recipes. Especially scrolling down to the picture of Hazel and /or Loulou!
Now to the Hungarian Goulash recipe, How long would this need to cook on the stove top in a enameled cast iron Dutch oven?
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Hi Jan. I would simmer it on the stovetop gently for about 75 to 90 minutes, adding water or a little more stock as needed.
Reply
My neighbor’s mother visited from Budapest. Last time she was here, I smoked a brisket and she made me goulash! This time she brought me real Hungarian paprika and some paprika paste in a tube! Can’t wait to try this.Reply
Delish-authentic recipe.
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I made this yesterday (2/26/23) in the crockpot. It was so delicious!! We had it with mashed potatoes. Thank you for sharing your YUMMY recipes. (Lots of smiley faces!)
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Made Hungarian Goulash recipe and LOVE IT !!!! I don’t know where to post a photo,Reply
It’s so great you loved it! You can post pictures on the Blue Jean Chef Instagram or Facebook pages.
Reply
Meredith, this is delicious! But I do have a couple of questions. In the original recipe (the one cooked by cow herders) would they have used just white wine, or other wine? Would they have had access to dry vermouth?
Also, could I cut the Chuck into 1-1/2” or 2” sized pieces so they don’t get quite as macerated in the pressure cooker?
Thank you again for your wonderful recipes!!Reply
Well, we are not sure what the cow herders would have had access to, but you can make this recipe with white wine or dry vermouth. You can cut your beef into larger cubes if you like, but you will want to keep them close to bite sized since this is a stew like dish served over noodles or rice.
Reply
