Crock-Pot Hungarian Goulash

May 08, 2023May 8, 20230 3
Classic Crock-Pot Hungarian Goulash recipe for a hearty meal
in Beef

Prep

15 min

Cook

8 hours

Ready In

8 hours 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 lbs stewing beef , cut into 3/4-inch pieces
1/2 cup water
8 ounces tomato sauce
2 onions , chopped
1 garlic clove , chopped
1 tablespoon paprika
2 teaspoons salt
2 teaspoons beef bouillon
1/4 teaspoon black pepper , coarsely chopped
1 cup sour cream

Nutrision Information

Servings Per Recipe
6
Calories
364
Sugar
5g
Fat
20g
Crock-Pot Hungarian Goulash is a traditional Hungarian dish that has become popular all around the world. The beef is slow-cooked with onions, garlic, and paprika in a crock-pot until it becomes tender and flavorsome. The addition of sour cream gives the dish a creamy and tangy taste that complements the rich flavors of the stew. This recipe is great for colder days when you need a hearty and comforting meal to warm you up.

Instructions

1.Add the beef, water, tomato sauce, onions, garlic, paprika, salt, beef bouillon, and black pepper to a crock-pot.
2.Stir to combine and cover with the lid.
3.Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the sauce has thickened.
4.Once cooked, stir in the sour cream and serve.

PROS

This recipe is easy to make and requires minimal prep time, making it a great option for a weeknight meal.

The beef becomes tender and flavorsome after being stewed for several hours, and the paprika and sour cream give the dish a unique and flavorful taste.

CONS

The recipe requires a crock-pot, which not everyone may have access to.

This recipe contains sour cream, which may not be suitable for those with lactose intolerance or allergies.

HEALTH & BENEFITS

The beef in this recipe is a great source of protein, iron, and zinc.
The paprika has antioxidant properties and has been linked to reducing inflammation.
The sour cream in this recipe may promote healthy gut bacteria and aid digestion.

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