Crock-Pot Hungarian Goulash

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    I’ve never had Hungarian goulash before but I’ve seen so many beautiful photos of this dish.  I’m always drawn to the bright red color against the soft white noodles.  When I mentioned to my husband that we were going to have this for dinner he got a big smile on his face and said that he hasn’t had goulash since he was a kid.  I was glad that this was a crock-pot recipe because my Tuesdays and Thursdays are crazy with work, after school tutoring, and Zumba.

    I was excited to use my new Penzey’s Hungarian Paprika in this recipe.  It smelled amazing and had a vibrant red color to it.  When I got home from work the entire house smelled good.  The goulash was a reddish brown color and thickened easily when I added in the flour.  We spooned it over the egg noodles and served it with some dinner rolls.  The meat was super tender and the sauce was thick and flavorful.  It was a delicate combination that made my mouth water!

Crock-Pot Hungarian Goulash (adapted from
2 pounds stew meat, cut into 1 inch cubes
1 onion, sliced
2 cloves garlic, minced
1/2 c. ketchup
2 T. Worcestershire sauce
1 T. brown sugar
1 t. salt
1 t. black pepper
2 t. paprika
1 t. dry mustard
1 1/2 c. water
1/4 c. flour

1.  Place the meat in the crock pot and cover with the sliced onion.

2.  Combine the garlic, ketchup, Worcestershire sauce, brown sugar, salt, pepper, paprika, and dry mustard.  Stir in the water, mix well, and pour over the meat in the crock-pot.

3.  Cover and cook on low for 8 hours. 

4.  After 8 hours turn the heat to high.  Dissolve the flour in a small amount of cold water.  Stir into the meat mixture and cook on high for 15 minutes.

5.  Serve over egg noodles.

This post linked to:
It’s A Keeper Thursday,  Frugal Food ThursdaysFull Plate Thursday  
Seasonal Inspiration, Bacon Time


  1. Hi Heather,
    There is nothing more comforting than a great pot of Goulash and your recipe looks awesome. We would really enjoy your recipe. Hope you have a wonderful week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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