Beef,  Casserole,  Hov's Sauces,  Hungarian,  Soup

Slow Cooked Hungarian Goulash ( gulyás )

Slow cooked Hungarian Goulash (gulyás) is it a soup or is it a stew? Traditionally it’s a soup. Many Hungarians will argue with you if you tell them it’s a stew! Gulyás is a soup of beef, vegetables and paprika.

I grew up on this, at least once a fortnight we would have this for dinner. My Hungarian poppy that I lived with, loved to cook this for the family. He followed the recipe given to him from his mother. The way I make this dish is the exact replica (Except I of course add Hov’s Kitchens Hungarian Tomato Relish) of my pop’s recipe.

When my pop got dementia, I would make this for him and take it to him. His whole face would light up and he would eat it all telling me I made it perfect, just like his mother’s.

Over Hungary, every cook has different variations of how they make this. Some add or omit different ingredients. I stick to what I know and this is the way I make it which was passed down to me. My pop was 100% Hungarian, he came to Australia from Budapest at just 17 years of age on his own.

When I was a childcare cook I made this once a month for the kids, I made it more of a stew and poured it over pasta for them. This way, they loved it and the pots would always come back clean with no left overs. If you don’t want to serve this as a soup, especially if you have fussy kids. Just add less water and a slurry. (1 tbsp corn flour to 4 tbsp water mixed with a fork)

Let’s make Slow Cooked Hungarian Goulash.

Besides it having a fair amount of ingredients, this is really easy to make. Even easier if you are using the slow cooker because you just brown the meat and throw everything in the slow cooker and walk away.

Get all your ingredients ready. Put the cut blade steak into a large bowl, add flour and make sure it’s mixed thoroughly. Then add to hot pan and fry until the meat starts to brown and then put it in the slow cooker. Then add the rest of the ingredients to the slow cooker except for the sour cream and parsley.

Add all ingredients to the slow cooker.

Turn to low and cook for 8 hours, or on high for 4 hours. If you have decided to use the oven, have it on 160C and cook for 3 hours. You want that meat to fall apart. The aroma from it cooking will fill the house and make you hungry.

Slow cooked Hungarian Goulash

This is delicious served with crusty garlic bread or plain crunchy bread. Also a dollop of sour cream and chopped parsley. If you make this more like a stew than a soup, then it can be served with pasta, mash potato or rice.

Slow cooked Hungarian Goulash (gulyás)
Serve with crusty garlic bread, sour cream and chopped parsley.

Slow Cooked Hungarian Goulash

Hearty rich comfort food. A soup made of beef, spices and vegetables. A traditional dish in Hungarian cuisine.
Course dinner, lunch, Main Course
Cuisine Hungarian
Keyword Beef, goulash, Hov’s Kitchen, Hungarian, paprika, stew, traditional
Prep Time 20 minutes
Cook Time 8 hours
Servings 8 people

Equipment

  • Slow Cooker

Ingredients

  • 2 onions chopped
  • 1 1/2 tsp caraway seeds crushed
  • 1 kg blade steak cut into bite size pieces
  • 1 tbsp flour
  • 3 tbsp Hungarian Paprika
  • 2 Bay leaves
  • 2 cups Beef Stock
  • 4 cups water
  • 6 garlic cloves minced
  • 4 Roma Tomatoes Diced
  • 1 jar Hov's Kitchens Hungarian Tomato Relish
  • 2 Green Hungarian wax chillies diced or 2 green capsicum
  • 2 Red Hungarian Wax Chillies diced or 2 red capsicum
  • 2 carrots peeled and diced
  • 6 medium potatoes diced
  • 1 parsnip peeled and diced
  • Sour cream
  • Parsley chopped
  • salt and pepper

Instructions

  • In a large bowl add the chopped beef and sprinkle the flour over the top, then mix with your hands until well combined.
    Fry in a non stick fry pan until the beef just starts to brown and then add it to your slow cooker or casserole dish.
  • Add all the ingredients to your slow cooker or casserole dish except for the sour cream and parsley.
  • Turn your slow cooker onto low and let it cook for 8 hours – high 4 hours. If you are putting it in the oven in a casserole dish, I recommend at least 3 hours.
    you want the meat to fall apart when eating.
  • Serve with crusty garlic bread or plain crusty bread. Top with sour cream and chopped parsley.

Notes

This dish is between a soup and a stew. If you are in Hungary it will be in the “soup” section. This recipe is more of a soup than a stew, if you want it more like a stew add less water. 
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