Can I make this goulash in a slow cooker?
Yes, after browning the beef and sautéing the onions and paprika, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
LUNCH
Slovak Goulash with Tender Beef and Paprika
This hearty Slovak Goulash features succulent beef slow-cooked in a rich, paprika-infused sauce, creating a comforting and flavorful meal perfect for lunch. It's a traditional dish that brings warmth and robust taste to your table.
HOW TO MAKE IT
Let's cook.
01
Pat the beef cubes dry with paper towels. Season them with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
02
Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until well-sealed on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
03
Add the remaining 1 tablespoon vegetable oil to the pot. Reduce heat to medium. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Do not brown the onions.
04
Stir in the sweet paprika and caraway seeds. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
05
Return the browned beef to the pot. Stir in the diced tomatoes, beef broth, 1 tablespoon all-purpose flour, and the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring the mixture to a simmer.
06
Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
07
Uncover the pot and continue to simmer for another 30 minutes, or until the sauce has thickened to your desired consistency. Adjust seasoning if necessary.
About This Recipe
This hearty Slovak Goulash features succulent beef slow-cooked in a rich, paprika-infused sauce, creating a comforting and flavorful meal perfect for lunch. It's a traditional dish that brings warmth and robust taste to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer flavor, you can add 1-2 cloves of minced garlic along with the onions. A pinch of marjoram can also enhance the traditional Slovak taste. If the sauce is too thin, mix 1 tablespoon flour with 2 tablespoons cold water to create a slurry, then stir into the simmering goulash and cook for a few minutes until thickened.
Easy Substitutions
If beef chuck is unavailable, stewing beef or even pork shoulder can be used, though cooking times may vary slightly. For a vegetarian version, use mushrooms and root vegetables instead of meat, and vegetable broth. Smoked paprika can be used for a deeper, smokier flavor profile.
Storage & Reheating
Store leftover goulash in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Serving Suggestions
Serve this Slovak Goulash traditionally with bread dumplings (houskové knedlíky), boiled potatoes, or crusty bread to soak up the delicious sauce. A dollop of sour cream or a sprinkle of fresh parsley can add a lovely finishing touch. It also pairs well with a simple side salad.
Common Mistakes
Overcooking the paprika: Paprika can turn bitter if burned, so cook it briefly and stir constantly. Not browning the beef: Skipping this step means missing out on a crucial layer of flavor. Insufficient simmering time: Beef goulash needs time for the meat to become tender; don't rush the cooking process. Too much liquid: Start with the recommended amount and reduce if needed, rather than adding too much initially. Not seasoning adequately: Taste and adjust salt and pepper throughout the cooking process.
Frequently Asked Questions
What kind of paprika should I use?
Sweet Hungarian paprika is traditional and recommended for its vibrant color and mild, sweet flavor. Hot paprika can be added for a spicier kick if desired.
Can I add other vegetables?
While traditional Slovak goulash is often simple, you can certainly add root vegetables like carrots or potatoes during the last hour of simmering if you prefer a heartier stew.
MORE TO KNOW
The secret to a truly tender goulash lies in slow cooking. Allowing the beef to simmer for an extended period breaks down the connective tissues, resulting in melt-in-your-mouth meat. The paprika is crucial for both color and flavor; ensure it's fresh for the best results. Browning the beef properly before adding other ingredients also contributes significantly to the depth of flavor, creating a rich fond at the bottom of the pot that deglazes into the sauce.
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