With so many Hungarian Goulash recipes out there, how do you know what’s authentic? Dumplings or not, stew or thicker, noodles or plain.
My husband spent a year abroad studying in Bonn, Germany and traveling all over Europe, so when he asked me to create an authentic Hungarian Goulash recipe I was a little timid. With a little bit of research and my crock pot, I came up with this recipe and held my breath while he took his first bite.
He loved it! He claims it is as close to “true” Hungarian Goulash as he’s ever tasted in the states. We served it over noodles, however traditionally it’s thicker than a stew and is eaten by itself; no dumplings, no noodles. Ironically enough, a few months later a friend of ours made the same recipe for their father who was also picky about his goulash having spent time in Budapest. More compliments reigned in; this truly was a close-to-authentic recipe. Beyond that, it’s extremely easy and very tasty – enjoy!
Crock pot Hungarian Goulash
3 medium onions, chopped
1 large green pepper, chopped
4 cloves garlic, minced
2 pounds beef stew meat or beef round steak cut into 1 inch pieces
1- 12 ounce can tomato paste
3 tsp paprika
¼ tsp black pepper
1- 14.5 ounce can diced tomatoes, undrained
Spray crock pot with non-stick cooking spray. Add all ingredients, mix well. Cover and cook on low for 7-8 hours or high 3-4 hours. Serve with noodles.
Note: Add another teaspoon or so of paprika if you’d like a little more spice.