Slow Cooker Goulash Recipes

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
• Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
• Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
• Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
• Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain.
• Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
• Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
• In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.

Steps:

• Cook pasta according to package directions. Drain.
• Brown meat. Drain.
• Combine meat, pasta, spaghetti sauce, onion powder and mushrooms(if using) in crock pot. Mix well.
• Cover. Cook on High for 1 hour.
• Reduce heat to Low for 30 minutes.
• Serve with Parmesan cheese.

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain. Place beef and onion in slow cooker.
• Mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
• Cover and cook on low heat setting 8 to 10 hours on low or 4 to 5 hours on high until beef is tender.
• Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting 30 minutes.
• Serve goulash over noodles.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

Steps:

• In a large slow cooker crock, combine meat, carrots, onions and garlic. In another mixing bowl, combine beef broth, tomato paste, paprika, lemon zest, salt , caraway seed, and black pepper. Whisk until smooth. Stir into the meat and vegetable mixture, and add the bay leaves. (You can do this part the night before you cook it, and just put it in the refrigerator) Cover the crock, and cook on low-heat setting for 8-10 hours. You really can't over-do it. Everything will be nice and tender. About 30 minutes before serving, turn the heat to the high setting. Stir in the sweet pepper strips and the red wine. Cover and cook for 30 minutes more. Taste and adjust seasoning. Discard the bay leaves. Serve over hot buttered noodles with a dollop of sour cream or yogurt.

Steps:

• Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender., Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles. Garnish with parsley if desired. , Freeze option: Before adding sour cream, cool stew. Freeze stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Remove from heat; stir in sour cream.