Crockpot Hungarian Goulash
Hearty, flavorful, nostalgic—this Crockpot Hungarian Goulash checks all the boxes for a comfort food meal. It’s so easy to make, too!

Do you love an easy crockpot meal as much as I do? A dump-and-cook meal, that requires no browning of the meat—THIS is that kind of meal!
Crockpot Hungarian Goulash is my new answer for what to do with beef stew meat, when I don’t want beef stew. My husband was a big fan!
This recipe is from a 1970’s church cookbook. While the inclusion of paprika and the lack of cheese categorize it more as Hungarian than American goulash, it’s likely more of a Hungarian-inspired goulash than the most authentic Hungarian goulash you’ve ever had (the addition of ketchup is decidedly not Hungarian).
Authenticity aside, it’s just plain good. Hearty. Easy. Tender. Stick-to-your-ribs. The flavors remind me a bit of an old fashioned sloppy joe, actually. It hits all the right notes, especially on a chilly day!
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Ingredients
How to make Crockpot Hungarian Goulash
GREAT news. This is as simple as can be. Place everything except the flour into a crockpot. Cook on high for 3–4 hours or low for 6–7 hours.
This next stop is optional but I love how it thickens the sauce a bit. Add flour to a jar, then add enough water to make a pourable mixture (called a slurry), and shake. Stir that into the cooked meat and sauce in the crockpot, and cook for another 15 minutes to thicken.
What to serve with goulash
All of this sauce deserves something to soak it up! Here are a few ideas for starchy side dishes for Hungarian goulash:
- Elbow macaroni (the most traditional choice)
- White or brown rice
- Mashed potatoes
- Egg noodles
- A big hunk of crusty bread for dipping
📖 Recipe
Crockpot Hungarian Goulash
Ingredients
- 2 lbs beef stew meat cut into 1-inch cubes
- 1 small yellow onion finely diced
- ½ cup ketchup
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 tablespoon brown sugar
- ½ teaspoon dry mustard
- 2 tablespoons worcestershire sauce
- 1 cup water
- ¼ cup flour (optional)
Instructions
- Place the meat, onion, ketchup, salt, paprika, brown sugar, dry mustard, worcestershire sauce, and water in a crockpot.
- Cook on low for 6–8 hours, or on high for 3–4 hours.
- If you'd like a thicker sauce, place the flour and ¼ cup water in a jar, and shake to combine. You can also whisk it together.
- Stir the flour mixture into the beef mixture in the crockpot. Cook on high for 15 minutes.
- Serve over cooked noodles (elbow macaroni, egg noodles, etc.)
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